Salmon with a Tangerine & Ginger Relish

The fresh tangerine relish is light and refreshing when served over perfectly oven roasted salmon. Serve with a mixed green salad or steamed veggies for a complete and satisfying spring meal.


4 (5-6 oz) skin-on salmon fillets
2 tsp olive oil
salt & black pepper, to taste
4 tangerines (or oranges, mandarines, etc)
1 scallion, thinly sliced
1 1/2 tsp grated fresh ginger
2 tsp fresh lemon juice
2 tsp olive oil
black pepper, to taste

1. Remove rind and pith from tangerines. Cut segments into 1/2-inch pieces. (should yield about 1 cup) Place tangerines in a fine mesh strainer set over a bowl and let drain for 15 minutes.
2. Place rimmed baking sheet in oven on lowest rack and preheat oven to 500 degrees.
3. Make 4-5 shallow slashes about 1 inch apart along skin side of each salmon fillet – be sure to not cut into flesh.
4. Pat salmon dry with paper towels. Rub olive oil evenly over fillets and season with salt and pepper, as desired.
5. After oven has preheated, reduce temperature to 275 and remove baking sheet. Place salmon skin side down on hot baking sheet and roast in the oven about 9-13 minutes, or until salmon reaches desired degree of doneness.
6. While salmon cooks, prepare relish. Pour off all but 1 Tbsp of tangerine juice from bowl. Mix in scallion, ginger, lemon juice, and oil. Stir in tangerines and season to taste with black pepper.
7. Serve fresh tangerine relish over hot oven roasted salmon.

Yield: 4 servings

Adapted from a recipe found in Cook’s Illustrated


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