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No-Salt Slow-Roasted Salmon with Oranges and Ginger

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Makes 4 servings 1x

Time about 40 minutes

Units Scale

Ingredients

  • 3–4 medium oranges (Valencia, blood, or any juicy variety)

  • Olive oil

  • 4 salmon fillets, about 1/2 pound each

  • 1 teaspoon ground nutmeg

  • 2 tablespoons grated fresh ginger

  • 1 small shallot, minced

  • 1/2 cup white wine (you can substitute vegetable or fish stock)

  • 1 tablespoon toasted sesame seeds

  • 3/4 cup chopped fresh cilantro (it’s okay to chop the stems into the leaves, the stems are delicious)

Instructions

  1. Heat oven to 300°F. Zest one or two of the oranges, until you have about two tablespoons. Peel oranges and slice into rounds about 1/2-inch thick. Remove seeds.
  2. Drizzle olive oil into oven-safe skillet, just enough to coat the bottom surface. Lay about half of the orange slices into the bottom of baking dish. Place salmon on top, sprinkle with nutmeg, ginger, and orange zest, then cover the salmon with remaining orange slices. Pour another two tablespoons of olive oil over the top. Add wine, cover dish loosely with foil, and slide it into the oven. Cook for 25 minutes, removing foil after 20 minutes.
  3. Sprinkle with sesame seeds and shower liberally with cilantro. Serve directly from the skillet, spooning accumulated juices over the top. Goes great with rice or boiled new potatoes.

— Recipe developed by Tucker Shaw