Orange & Rosemary Glazed Salmon
TOTAL TIME: 25 MINUTES
4 skinless salmon fillets
Salt and freshly ground black pepper
2 tsp olive oil
2 cloves garlic
2 ½ tsp rosemary, fresh
5 tbsp chicken stock
1 ½ tsp orange zest
⅔ cup orange juice, fresh
1 tbsp lemon juice
1 ½ tbsp honey
2 ½ tbsp cornflour
Heat a large non-stick pan over medium-high heat.
Season both sides of salmon with salt and pepper. Heat olive oil then add salmon and cook on both sides until cooked through. Transfer to a plate, leaving oil in pan.
Add garlic and rosemary to pan and sauté 20 seconds, then add 4 tbsp chicken stock and simmer until mostly reduced. Stir in orange zest, orange juice, lemon juice and honey.
In a small bowl whisk together remaining 1 tbsp chicken stock with cornflour. 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 and spoon sauce over salmon.