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Parve
Easy
8 Servings
Allergens 
No Allergens specified
3 Hours
Diets
1/3 cup Baron Herzog Chenin Blanc or other dry white wine
1/3 cup fresh orange juice
2 and 1/2 pounds whole salmon fillet
3 large navel oranges
1/2 cup red pepper strips, peeled if desired
1/2 cup thinly sliced red onion
2 teaspoons fresh ginger, peeled and minced
1/2 teaspoon kosher salt
freshly-ground Gefen Pepper, to taste
Whisk wine and juice in small bowl to blend.
Place whole salmon, skin side up, on a Gefen Parchment-lined sheet pan. Pour in orange juice mixture and cover with plastic wrap. Chill for at least two to four hours.
Bring back to room temperature 30 minutes before cooking.
Using small sharp knife, cut peel and white pith from oranges. Working over a bowl, cut between membranes to release segments into bowl.
Mix red pepper, onion, ginger, salt and pepper in a medium bowl to blend. Fold in reserved orange segments and any accumulated juices.
Preheat oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with parchment and brush generously with oil. Place fish, skin side down, on prepared pan. Sprinkle with salt and pepper.
Bake until fish is just opaque in center, about 20 minutes.
Using a large spatula, gently loosen salmon from parchment. Hold onto the edges of the parchment and carefully lift salmon from sheet, allowing it to slide onto a platter.
Mound orange relish down center of fish and serve.
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