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Orange Balsamic Glazed Salmon
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Broiled salmon with orange-balsamic glaze on a bed of spring salad with asparagus and fennel.
Ingredients:
  • 0.75 cup Marie's® Balsamic Vinaigrette, divided
  • 2 tablespoons honey
  • 2 teaspoons orange liqueur (such as Grand Marnier®)
  • 1 large navel orange
  • 4 (5 ounce) salmon fillets
  • Sea salt to taste
  • 1 (5 ounce) package spring salad greens
  • 1 pound slender asparagus - lightly steamed, chilled, and cut on the diagonal into 2-inch pieces
  • 1 small fennel bulb, stalks and core removed, thinly sliced
  • 1 (3 ounce) package shaved Parmesan cheese
Instructions:
  • Make a flavorful glaze by mixing 1/4 cup of Marie's Balsamic Vinaigrette with pepper, honey, and orange liqueur. Then, grate the zest of an orange into the glaze mixture.
  • Remove the peel from the orange, ensuring to remove all the white pith. Slice the oranges into rounds and then into quarters. Set aside for later use.
  • Preheat the broiler in the oven. Line a broiler pan with nonstick foil. Season salmon with salt. Broil the salmon, basting frequently with glaze, until cooked through, approximately 8 minutes. Avoid flipping the salmon.
  • Combine spring mix, asparagus, and fennel in a bowl. Drizzle with the remaining 1/2 cup of Marie's Balsamic Vinaigrette. Portion the salad onto 4 plates and place salmon on top. Finish by decorating each salad with orange pieces and Parmesan.

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