I found the recipe at this site, and made it as written, except that I doubled the sauce. Well, actually I used half the amount of salmon and kept the sauce the same but…same thing.
I have a huge amount of rosemary growing in my front yard, and it has become one of my favorite flavors, besides making beautiful decorative plants to cascade over my stone wall. It really comes through in this recipe, and the orange and honey provide just the right counterpoint.
Orange-Rosemary Glazed Salmon (serves 2)
2 teaspoons olive oil
2 (6 oz) skinless salmon fillets (1-inch thick), rested at room temperature 10 minutes
Salt and freshly ground black pepper
2 cloves garlic, minced
2 1/2 teaspoons minced fresh rosemary
5 Tablespoons chicken broth, divided
1 1/2 teaspoons orange zest
2/3 cup fresh orange juice
1 Tablespoon fresh lemon juice
1 1/2 Tablespoons honey
2 1/2 teaspoons cornstarch
- Heat a large non-stick saute 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.
- 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 Tablespoon 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.