Like any dish, salmon needs to be flavored well and carefully cooked, as is the case with this week's Slow-Roasted Citrus Ginger Salmon.
Slow-roasting salmon is a technique I've recently discovered and have come to love. Cooking the salmon in a low-temperature oven allows you to get it to just the right temperature without causing the protein to seize and expel its moisture.
I used to always go by the standard fish formula of cooking it at a high heat for 10 minutes per inch of thickness. It's a formula that works, but only if you're standing right by the oven. If you wait a minute or two too long, you risk overcooking the salmon, which will turn it dry and unpalatable.
The slow-roasting technique takes longer to cook, but it's more forgiving to salmon and isn't dependent on hastily pulling your fish out of the oven at just the right moment.
For this recipe, I'm seasoning the salmon with blood oranges (although any orange will do), lemons, ginger and garlic. The flavors are bright, lifting the natural flavor of the fish, without overwhelming it.
A crunchy sprinkling of flaky sea salt (such as Maldon's) and a couple of orange and lemon wedges on the side for a fresh hit of juice, and this salmon will please your diners.
Meredith Deeds is a cookbook author and food writer from Edina. Reach her at firstname.lastname@example.org. Follow her on Instagram at @meredithdeeds.