Roast Salmon with Kumquats
- Total Time
Fresh kumquats slightly sour tang cuts through the richness of the salmon beautifully in this dish.
olive oil2 tsp
ginger root2 tsp, fresh, peeled and minced
uncooked red onion(s)1 medium, sliced into thin rings
uncooked farmed salmon fillet(s) with or without skin1 pound(s)
fresh lemon juice2 Tbsp
kosher salt½ tsp
black pepper½ tsp, freshly ground
- 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.