Tomato, Orange, Basil Salmon and Sauteed Green Beans

• 1 lb. salmon
• 1 tsp. olive oil
• salt & fresh ground black pepper, to taste
• 1-1/2 lbs. vine-ripened tomatoes (about 6 medium)
• 2 tsp. extra virgin olive oil
• 1 tsp. minced fresh garlic
• 1 medium orange
• 1/2 tsp. cornstarch
• 2 Tbs. finely sliced fresh basil leaves
• Fresh greenbeans, uncut, tips removed
• garlic cloves, minced
• EVOO
• salt and pepper to taste
• (I gave no measurements because everyone is different with portion size. Me..........I have a problem!!! This salmon recipe serves 4, so if I had to guestimate, I would say......maybe.....a pound or so of green beans.......and.......maybe.......2 or 3 garlic cloves???!!!???)

How to make it

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• For Salmon:
• Preheat oven to 300°F
• Place Salmon, skin side down on ungreased baking sheet
• Brush top with olive oil and season with salt and pepper
• Bake for 20 to 30 minutes (or until flesh in thickest part appears just set, Salmon will continue to cook while standing-separate flesh with tip of paring knife to check)
• For Sauce:
• While Salmon bakes, cut tomatoes in half crosswise
• Squeeze out seeds and discard
• Set box grater in medium bowl
• Holding hand flat, rub cut side of each tomato half over coarse side of grater until only skin remains; discard skins
• In large skillet, over medium heat, heat oil; add garlic and stir until fragrant and just beginning to color, about 30 seconds
• Add tomatoes and simmer until most of watery portion has evaporated, about 10 minutes, stirring occasionally
• Grate 1 tsp. orange rind and squeeze 3 Tbsp. juice from orange
• Combine orange rind and juice with cornstarch, stirring until cornstarch is dissolved
• Add mixture to tomato sauce along with basil, stir briefly until sauce has returned to simmer
• Use metal spatula to remove portions of Salmon, leaving skin behind
• **Serve with sauce spooned on top**

This goes great with green beans!
**In a skillet, sautee greenbeans, over medium heat, in olive oil for a couple minutes, add minced garlic and season with salt. Sautee for another couple of minutes or until the greenbeans are crisp-tender. Remove from pan and season again lightly with salt and add fresh ground black pepper to taste.