Ingredients
2 pounds salmon fillet, 3/4-inch thick (8 fillets)3 tablespoons olive oil2 orange1.75 cups Swanson® Chicken Broth3 tablespoons balsamic vinegar1.5 tablespoons cornstarch1 tablespoon packed brown sugar
Instructions
Heat the oven to 350°F. Season the fish with black pepper. Place the fish into a 2-quart shallow baking dish. Drizzle with the olive oil.Bake for 15 minutes or until the fish flakes easily when tested with a fork.Grate 1 teaspoon zest and squeeze 1 tablespoon juice from 1 orange. Cut the remaining orange into thin slices.Heat the broth, vinegar, cornstarch, orange juice, orange zest and brown sugar in a 2-quart saucepan over medium-high heat to a boil. Cook and stir until the mixture boils and thickens.Serve the fish with the citrus sauce. Garnish with the orange slices.
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