Serves 4 to 6
Salmon season's about to go full tilt. Ten minutes of roasting and you have a entree that's so meaty and moist, you'll think you're eating steak. But it's so much healthier than that. Look for fish that's firm, resilient when pressed, and that smells of the sea with not a hint of "fishiness."
Cook to Cook: Salmon lovers lust after west coast King, Chinook, and Sockeye salmons, and the east coast's wild Atlantic salmon.
The trick to this recipe is to get the oven really hot - about 20 minutes of preheating - before putting the fish in. So light the oven, then do all the preparations. Cook the salmon last, after all the other dishes are ready.
1. Preheat oven to 450 degrees. Stir together in a bowl the orange juice, onion, olive oil, salt and pepper. Rinse and dry the fish. Spread a little olive oil on a big shallow pan large enough to hold the fish. Add the fish, skin side down. Slather on the orange mixture.
2. Roast for 10 minutes, or until the fish is only slightly darker at its center than near the surface when you cut into it with a knife. Remove from the oven.
3. Serve by cutting into serving pieces and arranging them on a white dish. Garnish with lemon wedges. Everyone finishes seasoning the dish with the lemon at the table. Serve hot or warm..
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.