This dish pairs tangy balsamic vinegar with bright citrus for a perfectly balanced, juicy baked salmon entrée.

Ingredients

• 8 salmon fillets, 3/4-inch thick ground black pepper
• 3 tablespoons olive oil
• 1 3/4 cups swanson® chicken stock
• 3 tablespoons balsamic vinegar 1 1/2 tablespoons cornstarch
• 1 tablespoon orange juice
• 1 tablespoon packed brown sugar 1 teaspoon grated orange zest orange slices

Directions

1. Season the salmon with the black pepper. Place the salmon into a 2-quart shallow baking dish. Drizzle with the olive oil. Bake at 350 degrees F for 15 minutes or until the salmon flakes easily when tested with a fork.
2. Heat the stock, vinegar, cornstarch, orange juice, brown sugar and orange zest in a 2-quart saucepan over medium-high heat to a boil. Cook and stir until the mixture boils and thickens.
3. Serve the salmon with the citrus sauce. Garnish with the orange slices.