Cooking Directions

• 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 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