Orange-Rosemary Glazed Salmon

Ingredients

• 2 tsp olive oil
• 4 skinless salmon fillets
• Salt and freshly ground black pepper
• 2 cloves garlic, minced
• 2 1/2 tsp minced fresh rosemary
• 5 Tbsp chicken broth, divided
• 1 1/2 tsp orange zest
• 2/3 cup fresh orange juice
• 1 Tbsp fresh lemon juice
• 1 1/2 Tbsp honey
• 2 1/2 tsp cornstarch

Directions

Warm the olive oil in a large non-stick saute pan or skillet set over medium-high heat. Sprinkle the salmon on both sides with salt and pepper, then place it in the pan and cook until each side is nicely browned and the fish is cooked through, about 3 – 4 minutes per side. Move the salmon to a plate, keeping the oil in the pan. Add the garlic and rosemary and cook for 20 seconds, then pour in 1/4 cup chicken broth and let it simmer until the liquid has mostly cooked down. Stir in the orange zest, orange juice, lemon juice, and honey. In a small bowl, whisk the remaining 1 Tbsp chicken broth with the cornstarch, then add that mixture to the pan. Season the sauce with salt and pepper to taste, bring it to a boil, and cook for 1 minute, stirring the whole time. Slide the salmon back into the pan and spoon the sauce over the top.