- 8 salmon fillets, 3/4-inch thick
- Ground black pepper
- 3 tablespoons olive oil
- 1 3/4 cups Swanson® Chicken Stock
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon orange juice
- 1 tablespoon packed brown sugar
- 1 teaspoon grated orange zest
- Orange slices
- 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.