4 salmon fillets
1/2 cup orange juice
1 tsp balsamic vinegar
1 tsp finely chopped fresh ginger root
1 cup Ritz cracker crumbs
salt and ground black pepper to taste
Preheat oven to 425 deg. Place orange juice in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat, and allow to cool. Stir balsamic vinegar and ginger root into orange juice. Line a medium baking dish with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. Cover with the orange juice mixture. Top with cracker crumbs to make an even top coat. Roast salmon in the preheated oven 8 to 10 minutes or until browned and firm to the touch.