Healthy Recipe Feature:
Roasted Salmon with Orange-Ginger Relish

4 (4- to 6 ounce) skin-on wild-caught salmon fillets, 1 inch thick
1 teaspoon cold-pressed extra-virgin olive oil
Salt and pepper

4 tangerines, rind and pith removed and segments cut into 1/2 inch pieces (1 cup)
1 scallion, sliced thin
2 teaspoons lemon juice
2 teaspoons cold-pressed extra-virgin olive oil
1 1/2 teaspoons grated fresh ginger
Salt and pepper

For the relish:
Place tangerines in fine-mesh strainer set over medium bowl and drain for 15 minutes.

Pour off all but 1 tablespoon tangerine juice from bowl. Whisk in scallion, lemon juice, oil, and ginger.

Stir in tangerines and season with salt and 
pepper to taste.

For the salmon:
Adjust oven rack to lowest position, place aluminum foil-lined rimmed baking sheet on rack, and heat oven to 500 F.

Pat salmon dry 
with paper towels, rub with oil, and season with salt and pepper. Score the back of each piece on the skin side several times, trying not to cut into the flesh.

Once oven reaches 500 F, reduce oven temperature to 275 F. Remove sheet from oven and carefully place salmon, skin-side down, on hot sheet.

Roast until center is still translucent when checked with tip of paring knife and registers 120 F (for medium-rare), 4 to 6 minutes.

Slide fish spatula along underside of fillets and transfer to individual plates or serving platter, leaving skin behind; discard skin.

Top with relish and serve.