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Parve
Easy
3 Hours, 30 Minutes
Diets 
Wonderful any time, every time!
1/3 cup Baron Herzog Chenin Blanc or other dry white wine
1/3 cup orange juice
2 and 1/2 tablespoons soy sauce
1 to 2 and 1/2 pounds salmon fillet
3 large oranges
1/2 cup red pepper, cut in matchstick-size strips
1/2 cup red onion, thinly sliced
2 teaspoons fresh ginger, peeled and minced, or 2 cubes Gefen Frozen Ginger
2 teaspoons grated orange peel
1 teaspoon Gefen Sesame Oil
1/2 teaspoon kosher salt
1/4 teaspoon dried crushed red pepper
oil
1 tablespoon sesame seeds, toasted
Mix first three liquid ingredients and pour into a nine- by 13-inch pan. Add salmon fillet, skin-side up, and marinate, covered, for two to four hours in refrigerator. Bring to room temperature before cooking.
Peel oranges and remove orange segments from membranes. Discard membranes and place oranges into bowl; set aside.
Mix next seven ingredients in medium bowl and fold in orange segments with any juices.
Preheat oven to 450 degrees Fahrenheit. Line rimmed baking sheet with foil and generously brush with oil. Place fish, skin-side down, on baking sheet. Sprinkle with salt and pepper. Bake until just opaque in center, about 20 to 25 minutes.
Using large spatula and foil as an aid, carefully lift and slide salmon onto serving dish. Mound relish down center of fish, sprinkle with sesame seeds, and serve.
Photography and Styling by Chavi Feldman
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