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.
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
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