Recipe: Slow-Roasted Citrus Ginger Salmon

Serves 6.

Note: Slow-roasting this brightly flavored salmon helps to keep it moist and tender. Don't bother cutting the salmon into pristine portions, just spoon it off the skin and onto serving plates in large pieces. A sprinkling of flaky salt gives it an added dimension of flavor and a satisfying bit of crunch. From Meredith Deeds.

• 1 blood or navel orange, cut in half

• 1 lemon, cut in half

• 2 tbsp. olive oil

• 1 tsp. honey

• 1 red Fresno chile or jalapeño, with seeds, thinly sliced

• 2 tsp. grated ginger root

• 1 clove garlic, minced

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1 (2 lb.) salmon fillet, preferably center-cut

• Orange and lemon wedges

Directions

Preheat oven to 275 degrees. Thinly slice half of both the orange and lemon, and juice the other halves. Pour the juices into a small bowl and whisk together with the oil, honey, chile, chives, ginger, garlic, salt and pepper.