Orange Rosemary Salmon

Yield: Serves 4
  • 2 tsp. olive oil
  • 4 (6 oz.) skinless salmon fillets, 1" thick
  • salt and pepper to taste
  • 2 cloves garlic, minced
  • 2 1/2 tsp. minced fresh rosemary
  • 5 Tbsp. chicken broth, divided
  • 1 1/2 tsp. orange zest
  • 2/3 c. orange juice
  • 1 Tbsp. lemon juice
  • 1 1/2 Tbsp. honey
  • 2 1/2 tsp. cornstarch
  • 2-3 c. cooked rice
  1. Heat oil in a large non-stick skillet over medium-high heat. Season both sides of salmon with salt and pepper, then add to skillet 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 c. chicken broth and simmer until mostly reduced. Stir in orange zest and juice, lemon juice and honey. In small bowl whisk together remaining tablespoon of chicken broth with cornstarch. Pour into pan, seasoning to taste with salt and pepper. Bring to a boil and let boil 1 minute, stirring constantly. Serve salmon over rice with sauce drizzled on top.
Fantastic! A beautiful meal for a special occasion.
  • dinner
  • fancy
  • favorite
Last updated 2016-12-25
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