Roast salmon with kumquats
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
fresh lemon juice
½ 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.