Ingredients30 m servings 253 cals
- Season the salmon with the black pepper. Place the salmon into a 2-quart shallow baking dish. Drizzle with the olive oil. Bake at 350 degrees F for 15 minutes or until the salmon flakes easily when tested with a fork.
- Heat the stock, vinegar, cornstarch, orange juice, brown sugar and orange zest in a 2-quart saucepan over medium-high heat to a boil. Cook and stir until the mixture boils and thickens.
- Serve the salmon with the citrus sauce. Garnish with the orange slices.
- Tip: Salmon and sauce may be refrigerated separately and served chilled.
Per Serving: 253 calories; 16.2 g fat; 4.9 g carbohydrates; 20.8 g protein; 57 mg cholesterol; 169 mg sodium. Full nutrition
ReviewsRead all reviews 5
The first time I made this, I followed the instructions and it was OKAY. The second time, instead of baking the salmon with the olive oil and using the citrus/balsamic mixture as a sauce I used ...
I have made this recipe once and my boyfriend has also made it! It's a delicious mix of citrus and balsamic, and was the perfect topping for our salmon. We served the salmon with jasmine rice an...
We prefer our salmon pan seared so I am reviewing the sauce portion only. We loved it!! So very fresh and flavourful. I made no changes and I can't think of a single thing that would improve it....