I think you will really enjoy this recipe.
8 fresh salmon fillets, 3/4-inch thick (about 1 1/2 pounds)
Freshly ground black pepper
3 tbsp. olive oil
4 1/2 tsp. cornstarch
1 3/4 cups chicken stock
3 tbsp. balsamic vinegar
1 tbsp. brown sugar
1 tbsp. orange juice
1 tsp. grated orange peel
Orange slices for garnish
Place the salmon in an 11 x 8-inch (2-quart) shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350°F. for 15 minutes or until the fish flakes easily when tested with a fork.
Stir the cornstarch, stock, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil. Cook and stir until the mixture boils and thickens.
Place the salmon on a serving platter and serve with the sauce. Garnish with the orange slices.
Campbell's Kitchen Tip: When grating citrus fruits you'll want to avoid rubbing too deeply into the peel. There's a white layer between the outer peel and the flesh, called the pith, which can be bitter.
Serving Suggestion: Serve with a brown and wild rice blend and steamed cut green beans. For dessert serve vanilla ice cream with almond cookies.