We tried yet another excellent recipe recently. This pan roasted salmon glazed with fresh orange sauce and layered with the flavor and fragrance of rosemary from our garden is one we will repeat soon.
Orange Glazed Salmon with Rosemary
2 Tablespoons olive oil
4 (6-8 oz) skinless salmon fillets, (leave out at room temperature 10 minute)
Salt and freshly ground black pepper
3 cloves garlic, minced
1 Tablespoon minced fresh rosemary plus a few sprigs for garnish
1/2 cup chicken broth, plus 1 Tablespoon( to be mixed with cornstarch)
2 teaspoons orange zest
1 cup fresh orange juice
2 Tablespoons fresh lemon juice
3 Tablespoons honey
3 teaspoons cornstarcheat
Heat olive oil in a large saute pan over medium-high heat. Season both sides of salmon with salt and pepper. Place in hot olive oil and sear until browned on both sides and cooked through, 3-4 minutes per side, depending on thickness of salmon.Transfer to a plate, leaving oil in pan.
Add garlic and rosemary to pan and saute 20 seconds, then add 1/2 cup chicken broth and simmer to reduce. Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tablespoon chicken broth with cornstarch.
Pour into pan, season sauce with salt and pepper to taste, then bring to a boil and allow to thicken 1 minute, stirring constantly. Return salmon to pan, spoon sauce over salmon. Garnish with sprigs of fresh rosemary and orange slices.