Looking for a quick and easy way to add a show-stopping meal to your meal plan? Look no further than this roasted salmon with a delicious clementine and ginger relish. With a cook time of just 12 minutes, this flavorful dish packs a punch in both taste and nutrition.
Jump to:
Roasted Salmon With A Clementine And Ginger Relish
This dish starts with a perfectly prepared skin-on wild salmon. While this might seem daunting, our recipe ensures a moist and tender piece of fish that will melt in your mouth with each bite. Seasoned simply with sea salt and freshly ground black pepper, the real star of the show is the accompanying clementine and ginger relish. The tang of the clementine pairs perfectly with the fresh ginger and lemon juice, all of which combine for a delightfully refreshing flavor profile.
This dish is perfect alongside some zucchini skewers or roasted vegetables.
Ingredients
Serves: 4 Prep Time: 10 minutes Cook Time:12 minutes
• 4 clementines, segmented, pitted and segments cut in half
• 1 scallion, thinly sliced
• 2 teaspoon lemon juice
• 2 teaspoon olive oil
• 1 ½ teaspoon fresh ginger
• 1 large skin-on wild salmon fillet (about 2 lbs)
• 2 teaspoon cooking fat
• Sea salt and freshly ground black pepper to taste
How to Make Roasted Salmon With A Clementine And Ginger Relish
Start by heating your oven to 500°F. Place a lined baking sheet, with a rim on the edge, into the oven once it is hot. Leave it in the oven for 5 minutes.
While it is heating, slice the fish into 4 pieces, then rub both sides with cooking fat and a sprinkle of salt and black pepper.
Remove the baking sheet from the oven and place the salmon, skin side down, onto the sheet. Put back into the oven and reduce the heat to 275°F. Bake/roast for 12 minutes, or until an internal temperature of 145°F is reached at the thickest part of the salmon filet.
While the salmon bakes, you will prepare the relish by adding the scallion, lemon juice, olive oil, and ginger to a bowl. Whisk this well, adding salt and pepper to taste. Add the clementine segments and combine them.
Serve the salmon with a spoon of relish on top. Season with added salt and pepper if needed before serving.
More Salmon Recipes
If you love salmon as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Keto Cilantro-Lime Salmon Recipe
- Bacon-Wrapped Salmon Recipe
- Pomegranate Salmon Recipe
- Mediterranean Salmon Tartare Recipe
- Maple-Crusted Salmon Recipe
📖 Recipe
Roasted Salmon With A Clementine And Ginger Relish
Ingredients
- 4 clementines segmented, pitted and segments cut in half
- 1 scallion thinly sliced
- 2 teaspoon lemon juice
- 2 teaspoon olive oil
- 1 ½ teaspoon fresh ginger
- 2 lb salmon
- 2 teaspoon cooking fat
- Sea salt and freshly ground black pepper to taste
Instructions
- Begin by preheating your oven to a high temperature of 500F. Line a rimmed baking sheet with foil and place it in the hot oven to preheat.
- Cut the large skin-on wild salmon fillet into 4 equal pieces, and rub each piece with 1 teaspoon of the cooking fat. Evenly season all sides of the salmon pieces with ¼ to ½ teaspoons of sea salt and freshly ground black pepper.2 lb salmon, 2 teaspoon cooking fat, Sea salt and freshly ground black pepper
- Remove the hot baking sheet from the oven, and reduce the oven temperature to a gentle 275 F. Place the salmon fillets onto the baking sheet, skin side down.
- Return the baking sheet to the oven and cook for approximately 12 minutes, or until the salmon reaches a safe internal temperature of 145 degrees Fahrenheit.
- While the salmon is cooking, use this time to make the relish. Begin by combining the thinly sliced scallion, 2 teaspoons of lemon juice, 2 teaspoons of olive oil, and 1 ½ teaspoons of freshly grated ginger. Add salt and pepper to taste, starting with ¼ teaspoon of each.1 scallion, 2 teaspoon lemon juice, 2 teaspoon olive oil, 1 ½ teaspoon fresh ginger
- Then, add the clementine segments to the bowl and stir until combined.4 clementines
- Once the salmon is cooked, carefully and quickly remove it from the oven and place it on a platter. Spoon the cold clementine and ginger relish over the top of the hot roasted salmon. Season with additional sea salt and freshly ground black pepper as needed and serve immediately.
Notes
- If clementines are not available or in season, you can use any orange or tangerine for this recipe.Â
- Fresh ginger is best, but you can also substitute ginger paste which is often found in the produce area of your grocery store. Â
Leave a Reply