Balsamic Glazed Salmon
In less than 30 minutes you can enjoy this tender baked salmon, topped with a savory sauce that gently enhances the flavor without overwhelming it.
Ingredients
1.5 pounds fresh salmon fillet, 3/4-inch thick (about 8 fillets)
0.5 teaspoon Freshly ground black pepper
3 tablespoons olive oil
1 orange
4.5 teaspoons cornstarch
1.75 cups Swanson® Chicken Broth
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
8 orange slice
0.5 teaspoon Freshly ground black pepper
3 tablespoons olive oil
1 orange
4.5 teaspoons cornstarch
1.75 cups Swanson® Chicken Broth
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
8 orange slice
Instructions
Place the fish into a 2-quart shallow baking dish. Sprinkle with the black pepper and drizzle with the oil.
Bake at 350°F. for 15 minutes or until the fish flakes easily when tested with a fork.
Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the orange.
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.
Bake at 350°F. for 15 minutes or until the fish flakes easily when tested with a fork.
Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the orange.
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.
Balsamic Glazed Salmon
Print
In less than 30 minutes you can enjoy this tender baked salmon, topped with a savory sauce that gently enhances the flavor without overwhelming it.
Instructions
Place the fish into a 2-quart shallow baking dish. Sprinkle with the black pepper and drizzle with the oil.Bake at 350°F. for 15 minutes or until the fish flakes easily when tested with a fork.Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the orange.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.
Ingredients
1.5 pounds fresh salmon fillet, 3/4-inch thick (about 8 fillets)0.5 teaspoon Freshly ground black pepper3 tablespoons olive oil1 orange4.5 teaspoons cornstarch1.75 cups Swanson® Chicken Broth3 tablespoons balsamic vinegar1 tablespoon brown sugar8 orange slice
