Prep Time: 5 min.

Cook Time: 5 min.

Bake Time: 15 min.

 

   

 

  INGREDIENTS:

 

8 fresh salmon fillets, 3/4-inch thick (about 1 1/2 pounds)

Freshly ground black pepper

3 tbsp. olive oil

4 1/2 tsp. cornstarch

1 3/4 cups Swanson® Chicken Stock

3 tbsp. balsamic vinegar

1 tbsp. brown sugar

1 tbsp. orange juice

1 tsp. grated orange peel

orange slices for garnish

 

   

 

  DIRECTIONS:

Place the salmon in an 11 x 8-inch (2-quart) shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350°F. for 15 minutes or until the fish flakes easily when tested with a fork. 

 

Stir the cornstarch, stock, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil. Cook and stir until the mixture boils and thickens.

 

Place the salmon on a serving platter and serve with the sauce. Garnish with the orange slices. 

 

Campbell’s Kitchen Tip: When grating citrus fruits you’ll want to avoid rubbing too deeply into the peel. There’s a white layer between the outer peel 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.

 Serves 8.