Name: Roast Salmon with Kumquats
Prep time: 7 min
Cook time: 17 min
Total time: 24 min
Yield: 4 servings
Ingredients: 20 medium kumquats; 2 tsp olive oil; 2 tsp ginger root fresh, peeled and minced; 1 medium uncooked red onion(s) sliced into thin rings; 1 pound(s) uncooked farmed salmon fillet(s) with or without skin; 2 Tbsp fresh lemon juice; 0.5 tsp kosher salt; 0.5 tsp black pepper freshly ground

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Total Time: 24 min
Prep: 7 min
Cook: 17 min
Serves: 4
Difficulty: Easy

Fresh kumquats slightly sour tang cuts through the richness of the salmon beautifully in this dish.

Ingredients

kumquats

20 medium

olive oil

2 tsp

ginger root

2 tsp, fresh, peeled and minced

uncooked red onion(s)

1 medium, sliced into thin rings

uncooked farmed salmon fillet(s) with or without skin

1 pound(s)

fresh lemon juice

2 Tbsp

kosher salt

½ tsp

black pepper

½ tsp, freshly ground

Instructions

Preheat the oven to 450°F. Spray an 8-inch-square baking pan with nonstick spray.
Thinly slice the kumquats horizontally, removing the seeds as you go. Heat the oil in a large nonstick skillet over medium-high heat.
Add the kumquats and ginger; cook, stirring occasionally, until the kumquats are just starting to brighten in color, about 2 minutes. Scatter the onion slices over the bottom of the baking pan; place the salmon on top. Scatter the kumquat-ginger mixture over the salmon; sprinkle with the lemon juice, salt, and pepper.
Spray the salmon with nonstick spray. Bake until the fish is just opaque in the center and the kumquats are tender, 10 – 15 minutes.

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