Slow-Roasted Citrus Ginger Salmon
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
• 1 tbsp. chopped chives, plus more for garnish
• 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
• Flaky sea salt
• Orange and lemon wedges
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.
Transfer salmon to a 9- by 13-inch (3-quart) baking dish and spoon the citrus-ginger mixture over the salmon. Arrange the citrus slices on top and roast for 30 to 40 minutes, or until salmon is just cooked through (an instant-read thermometer should read 120 degrees). Serve with a sprinkling of flaky sea salt, and orange and lemon wedges on the side.