Roasted Salmon with Tangerine Relish

 

1 skin-on salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part

2 tsp. olive oil

salt and pepper

 

Relish

4 tangerines (or 2 medium oranges), rind and pith removed, and segments cut into 1/2 inch pieces (about 1 cup)

1 scallion, sliced thin

2 tsp. fresh lemon juice

2 tsp. olive oil

1 1/2 tsp. fresh ginger

salt and pepper

 

Place the tangerine pieces in a fine mesh strainer set over a medium bowl and drain for 15 minutes. Pour off all but 1 T. tangerine juice from the bowl and whisk in the scallion, lemon juice, olive oil, and ginger. Stir in the tangerine pieces and season with salt and pepper to taste; set aside. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Use sharp knife (or a serrated knife, if need be) to remove any whitish fat from belly of fillet and cut into 4 equal pieces. Make 4 or 5 shallow slashes about an inch apart along skin side of each piece, being careful not to cut into flesh. (You don’t have to serve the fish skin-on, but don’t remove the skin before cooking.) Pat salmon dry with paper towels. Rub fillets evenly with oil and season liberally with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully place salmon skin-side down on baking sheet. Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or instant-read thermometer inserted in thickest part of fillets registers 125 degrees, 9 to 13 minutes. Transfer fillets to individual plates or platter. Top with relish and serve.