Campbell's Kitchen


What's This?
Serving size 8
Prep Time
Total Time

Ingredients

8 fresh salmon fillet, 3/4-inch thick (about 1 1/2 pounds) freshly ground black pepper3 Tbsp olive oil1 orange4 ½ tsp cornstarch1 ¾ cup Swanson® Chicken Broth or Swanson® Chicken Stock3 Tbsp balsamic vinegar1 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.

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Tags: Dinner, Main Dish, Low Calorie, Seafood, Fish, American, Easy, 30 Minute, Easter, Entertaining, Dinner Party, New Year

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