Salmon with orange-ginger glaze served with cheese-stuffed tomatoes

An orange-juice glaze adds bright natural flavor to this salmon dish. Pair it with stuffed tomatoes for a perfect light meal.

By Miriam Kresh, From the Grapevine

https://www.fromthegrapevine.com/israeli-kitchen/recipes/salmon-orange-glaze-and-cheese-stuffed-tomatoes

Photo by Miriam Kresh

YIELD: SERVES 4
LEVEL: EASY

PREP TIME: 5 MINUTES
COOK TIME: 45 MINUTES

Why settle for boring fish? Both these recipes have few ingredients and take little time to cook, and they're just different enough for piquancy. You can cook them in separate baking pans at the same time, if you have oven room. Otherwise, cook the tomatoes first and keep them warm while the salmon is in the oven. And the fish is good cold, too, if there are leftovers.

INGREDIENTS

For the fish:

4 salmon fillets (about 2 pounds)
1 cup freshly squeezed orange juice
1 1/2 teaspoon fresh-ground ginger root (or 1 teaspoon powdered)
2 teaspoons balsamic vinegar

For the tomatoes

4 large tomatoes
1/2 cup feta or other salty, medium-firm white cheese
1/2 cup any blue-veined cheese
1 long green onion (scallion)
8 black olives, pitted and halved
2 tablespoons fine, dry bread crumbs
1 tablespoon olive oil
A pinch of dried thyme or oregano, or any dried herb of choice
A pinch each of salt and pepper

DIRECTIONS

For the orange-glazed salmon fillets:

Preheat the oven to 400° F (200° C).

In a skillet, cook the orange juice over medium heat for 15 minutes, stirring occasionally.

When the juice is reduced to half and thick, stir the vinegar and ginger into it.

Have a baking pan ready and lined with baking paper. Put the salmon fillets down on it, skin side down. Sprinkle the flesh with salt and pepper. Pour 1/4 cup of the orange juice over the fillets.

Bake the salmon for 10 minutes.

Drizzle the rest of the juice over the fillets and continue baking 10 to 15 minutes. When the flesh breaks off in rosy flakes, it’s done.

Remove the salmon to a warm platter, or cover it and keep it warm on the stove top. Now reduce the roasting juices by letting them cook another 5 minutes at the oven’s highest temperature. When the juices are thick, spoon them out and spread them over the fish.

For the cheese-stuffed tomatoes:

Preheat the oven to 400° F (200° C).

Cut the tomatoes in half, from the stem end down. Squeeze out the seeds and gel. Place them, cut side up, on a baking tray lined with baking paper.

Chop the cheeses into dice and mix them.

Chop the scallion and mix it into the cheeses.

Spoon the cheese mixture into the cavities of the tomatoes.

Place 2 halves of olives on top of each tomato.

In a small bowl, mix the bread crumbs with the salt, pepper and dried herb. Sprinkle this over the tops of the tomatoes.

Dribble the olive oil over all.

Roast for 20 minutes. There will be some liquid on the bottom – spoon it over the tops of the tomatoes when you serve.

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