2 pieces of Pier 33 Gourmet Salmon Singles
1 tsp. olive oil
salt and pepper according to your liking
2 garlic cloves, minced
2 1/2 tsp. fresh rosemary, finely chopped
5 tbsp. chicken broth, divided
1 1/2 tsp. fresh orange zest
2/3 cup fresh orange juice
1 tbsp. fresh lemon juice
1 1/2 tbsp. Honey
2 1/2 tsp. cornstarch
1. Heat a large non-stick sauté pan over medium-high heat. Season both sides of salmon with salt and pepper. Heat olive oil then add salmon and cook until browned on both sides and cooked through, about 3 minutes per side. Transfer to a plate, leaving oil in pan.
2. Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup 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 Tbsp. 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.