Ingredients
- 8 salmon fillets, 3/4-inch thick, about 1 1/2 pounds total
- Salt and pepper
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon orange juice
- 1 tablespoon brown sugar
- 1 (14-ounce) can seasoned chicken broth
Directions
Preheat oven to 350 degrees F.
Rub salmon with salt and pepper. Place salmon in 2-quart shallow baking dish. Drizzle with olive oil. Bake for 15 minutes or until fish flakes easily with fork. Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in medium saucepan. Add chicken broth and heat to a boil. Reduce heat to a simmer, stirring until the mixture thickens. Arrange salmon on serving platter and serve with sauce. Serve over hot white rice, if desired.
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By cueteepies_8286221
Parkland, FL
on July 12, 2012
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AWFUL!!! I would have given 0 stars, but you have to put in at least one. I have never had any luck with any of Sandra Lee's recipes, but this was the worst. The flavor was terrible and I had to add more cornstarch to get a consistency thicker than water. We threw it all away. A waste of salmon and money!!!!!!
By 5kids&me
Billings, Mt
on December 27, 2011
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This was good. I tweaked it, leaving out the chicken stock and cornstarch. I seasoned with garlic salt instead of regular salt. I served mine with wilted spinach with slivered almonds, the glaze of the salmon is yummy with the spinach.
By firestorm531
The Woodlands, TX
on June 08, 2011
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Play around with the glaze; think glaze as in glazed donut...not sauce as in gravy. I seared the salmon prior to baking it, seasoning it with fresh course ground pepper, garlic and kosher sea salt. Salmon came out flakey and moist.
Glaze - I'm glad I read the reviews and bypassed the orange juice, used honey and decided on a passionfruit balsamic vinegar...8oz of chicken broth, not 10. Also, I premixed the cornstarch with the vinegar to ensure a smooth glaze and simmered it while the salmon baked.
It was good, just mild...not savory, hence the 3 stars. But not bad... needs more playing to increase the flavor.
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