A hybrid roasting method keeps this salmon with tangerine and ginger relish from overcooking. Photo by: Daniel J. van Ackere/America's Test Kitchen via AP
August 7, 2019 11:16:25 AM
It's no wonder salmon is one of the most popular fish. Its flesh is rich-tasting, thanks to high levels of heart-healthy oils, and it takes well to many treatments. The key is to avoid overcooking it, especially wild salmon, which is leaner than farmed.
Our hybrid roasting method solved this by heating the oven to 500 F before dropping the temperature to 275 F. The initial blast of heat firmed the exterior and rendered some fat while the fish gently cooked.
Salmon is often roasted in butter, but we wanted a healthier approach that would contrast with the fish's richness. So we made a bright tangerine relish perked up with spicy ginger.
Skin-on salmon fillets hold together better during cooking. If you can't find tangerines, you can use oranges. If your salmon is less than 1 inch thick, start checking for doneness early. If using farmed salmon, cook until thickest part of fillet registers 125 F.
OVEN-ROASTED SALMON WITH TANGERINE AND GINGER RELISH
Start to finish: 35 minutes
4 (4- to 6 ounce) skin-on wild-caught salmon fillets, 1 inch thick
1 teaspoon cold-pressed extra-virgin olive oil
Salt and pepper
4 tangerines, rind and pith removed and segments cut into 1/2 inch pieces (1 cup)
1 scallion, sliced thin
2 teaspoons lemon juice
2 teaspoons cold-pressed extra-virgin olive oil
1 1/2 teaspoons grated fresh ginger
Salt and pepper
Nutrition information per serving: 283 calories; 115 calories from fat; 13 g fat (2 g saturated; 0 g trans fats); 78 mg cholesterol; 356 mg sodium; 13 g carbohydrate; 2 g fiber; 10 g sugar; 29 g protein.
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