Orange Lime Salmon Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			6 (6 to 7-ounce) salmon fillets 3 tablespoons extra virgin olive oil TOMATO COMPOTE: 1 large can diced tomatoes 4 tablespoons granulated sugar 1 tablespoon water 3 shallots, finely chopped 1 tablespoon peeled and chopped fresh ginger 2 cloves garlic, finely chopped 1/4 cup white wine vinegar 3 tablespoons chopped fresh red chili peppers 1/4 cup tomato juice 4 tablespoons chopped basil Salt and freshly ground black pepper ORANGE SAUCE: 1/4 cup freshly squeezed orange juice Juice of 2 limes 1 tablespoon chopped fresh ginger
			Preheat over to 350 degrees For tomato compote, in a saute pan over medium heat, melt sugar and water, and caramelize until golden brown. Add the shallots, ginger and garlic, mix well and cook for 2 minutes, then deglaze with the vinegar. Add chili and tomatoes. Season with salt and black pepper. Quickly bring to a boil and strain tomatoes into a bowl. Return sauce to the burner and stir in tomato juice. Reduce heat and simmer for 10 minutes until sauce has thickened. Adjust seasoning with salt and pepper. Allow sauce to cool, then add diced tomatoes and the basil. Gently mix and serve at room temperature. For orange sauce, in a small saucepan over medium heat, mix citrus juices and ginger, and simmer for about 15 minutes, until it reaches the consistency of a glaze. Season salmon with salt and pepper. In a saute pan over high heat warm olive oil and sear salmon for 1 minute on each side. Arrange on a sheet pan and brush with orange sauce. Cook for 12 to 15 minutes based on desired doneness. On a warm plate pour a small amount of the lukewarm tomato compote, then top with salmon then serve