Roast Salmon with Kumquats
- Total Time
- 0:24
- Prep
- 0:07
- Cook
- 0:17
- Serves
- 4
- Difficulty
- Easy
Fresh kumquats slightly sour tang cuts through the richness of the salmon beautifully in this dish.
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kumquats20 medium
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olive oil2 tsp
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ginger root2 tsp, fresh, peeled and minced
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uncooked red onion(s)1 medium, sliced into thin rings
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uncooked farmed salmon fillet(s) with or without skin1 pound(s)
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fresh lemon juice2 Tbsp
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kosher salt½ tsp
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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.