Orange-Rosemary Glazed Salmon

• Gluten free

• Seafood

  • 4 (6 oz skinless salmon, skinless

• Produce

  • 2 cloves Garlic
  • 1 1/2 tsp Orange, zest
  • 2 1/2 tsp Rosemary, Fresh

• Canned Goods

  • 5 tbsp Chicken broth

• Condiments

  • 1 1/2 tbsp Honey
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 1/2 tsp Cornstarch
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Drinks

  • 2/3 cup Orange juice, fresh

Found on cookingclassy.com

Ingredients

• 2 tsp olive oil
• 4 (6 oz) skinless salmon fillets (1-inch thick), rested at room temperature 10 minutes
• Salt and freshly ground black pepper
• 2 cloves garlic, minced
• 2 1/2 tsp minced fresh rosemary
• 5 Tbsp chicken broth, divided
• 1 1/2 tsp orange zest
• 2/3 cup fresh orange juice
• 1 Tbsp fresh lemon juice
• 1 1/2 Tbsp honey
• 2 1/2 tsp cornstarch

Directions

• Heat a large non-stick saute pan over medium-high heat. Season both sides of salmon with salt and pepper. Heat olive oil then add salmon and cook until browned on both sides and cooked through, about 3 minutes per side. Transfer to a plate, leaving oil in pan.
• Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced. Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch. Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly. Return salmon to pan, spoon sauce over salmon.
• Recipe source: inspired by Cooking Light