Heat olive oil on medium-high heat in large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is hot (but not smoking), add salmon to skillet (it should sizzle when it hits the pan). Cook salmon for 3-4 minutes, then carefully turn salmon over and cook other side for 3-4 minutes, until fully cooked. When done and golden brown, remove salmon from skillet (leaving hot oil in the skillet). Keep salmon warm.
Turn heat under skillet to medium-low. Add minced garlic and rosemary; stir and cook for about 20 seconds. Add 1/4 cup chicken broth (4 Tablespoons of the original 5). Stir well. Cook on a low simmer until most of liquid has reduced. Add orange zest, lemon juice, honey and orange juice to skillet. Stir.
In small cup, stir together remaining Tablespoon of chicken broth with cornstarch. Pour into skillet, stirring as you add it. Add salt and pepper to taste.
Bring mixture to a boil. Boil for one minute, stirring constantly. The sauce will thicken as it cooks. Return cooked salmon to skillet. Spoon sauce over each piece to cover. Garnish each fillet with a thin orange slice, and a sprig of fresh rosemary (if desired). Carefully remove salmon and transfer to individual serving plates. Spoon additional sauce over each piece. Serve and enjoy!
Orange And Rosemary Glazed Salmon
Amount Per Serving (1 g)
Calories 336Calories from Fat 108
% Daily Value*
Saturated Fat 1g6%
Vitamin A 285IU6%
Vitamin C 53.6mg65%
* Percent Daily Values are based on a 2000 calorie diet.
Orange And Rosemary Glazed Salmon https://www.thegratefulgirlcooks.com/orange-rosemary-glazed-salmon/