Ingredients
- 8 fresh salmon fillet, 3/4-inch thick (about 1 1/2 pounds)
- freshly ground black pepper
- 3 tbsp olive oil
- 1 orange
- 41/2 tsp cornstarch
- 13/4 cup <a href="http://www.campbellskitchen.com/">Swanson® Chicken Broth</a> or <a href="http://www.campbellskitchen.com/">Swanson® Chicken Stock</a>
- 3 tbsp balsamic vinegar
- 1 tbsp brown sugar
- orange slices
Directions
1. Place the fish into a 2-quart shallow baking dish. Sprinkle with the black pepper and drizzle with the oil.
2. Bake at 350°F. for 15 minutes or until the fish flakes easily when tested with a fork.
3. Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the orange.
4. Heat the cornstarch, broth, vinegar, brown sugar, orange juice and orange zest in a 2-quart saucepan over medium-high heat to a boil. Cook and stir until the mixture thickens. Top the salmon with the orange slices and serve with the sauce.
Cooking Basics: When grating the zest from citrus fruits you'll want to avoid grating too deeply. There's a white layer between the zest and the flesh, called the pith, which can be bitter.
Serving Suggestion: Serve with a brown and wild rice blend and steamed cut green beans. For dessert serve vanilla ice cream with almond cookies.
