Ingredients
2tspolive oil
24ozsalmon filletsskinless (1-inch thick)
salt
black pepperfreshly ground
2garlic clovesminced
2½tspfresh rosemaryminced
5tbspchicken brothdivided
1½tsporange zest
⅔cupfresh orange juice
1tbspfresh lemon juice
1½tbsphoney
2½tspcornstarch
Preparation
Heat olive oil in a large non-stick saute pan or skillet over medium-high heat.
Season both sides of salmon with salt and pepper.
Add salmon and to pan and cooked until browned on both sides and cooked through, about 3 to 4 minutes per side. Transfer salmon to a plate while leaving oil in pan.
Add garlic and rosemary to pan and saute 20 seconds, then add ¼ cup of 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 tablespoon of 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.
