Balsamic Glazed Salmon

Spring is prime time for salmon, so if you're looking for a recipe to
show it off, your search is over. Remember this one the next time you
have company over!

Balsamic Glazed Salmon
from Campbell's Kitchen

Prep Time: 5 min.
Cook Time: 5 min.
Bake Time: 15 min.

8 fresh salmon fillets, 3/4-inch thick (about 1 1/2 pounds)
Freshly ground black pepper
3 tablespoons olive oil
4 1/2 teaspoons cornstarch
1 3/4 cups Swanson® Chicken Stock
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon orange juice
1 teaspoon grated orange peel
Orange slices for garnish

1. 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.

2. 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.

3. 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.

Makes: 8 servings (1 fillet per serving).

Kitchen Clip
To store salmon, fill a baking pan with ice, cover the ice with plastic
wrap and lay the fish on the plastic over the ice. Cover the salmon with
more plastic wrap, then store in the back of the refrigerator where it's
coldest. Use within 1 or 2 days of purchase.
Received on Thu Jun 3 19:44:48 2010