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Orange Balsamic Glazed Salmon

Orange Balsamic Glazed Salmon

If you think the name’s a mouthful, wait until you try to balance all this on a fork! The complex taste of Marie’s Balsamic Vinaigrette strikes the balance to make it all good.

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    20 min. prep time
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    4 servings

image description Ingredients

3/4 cup (6 oz) Marie’s Balsamic Vinaigrette, divided

1/2 tsp freshly ground black pepper

2 tbsp honey

2 tsp Grand Marnier or other orange liqueur (optional)

1 large navel orange (zest and fruit)

4 seafood fillets (salmon), 5 to 6 oz each

Sea salt to taste

5 oz spring salad mix (about 1 bag)

1 lb slender asparagus, lightly steamed, chilled and cut on the diagonal into 2-inch pieces

1 small fennel bulb, stalks and core removed, thinly sliced (about 1/2 cup)

3 oz shaved or shredded Parmesan cheese

image description Directions

Combine 1/4 cup Marie’s Balsamic Vinaigrette, pepper, honey and Grand Marnier to make glaze. Zest orange and add to glaze.

Slice peel off orange removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.

Cover broiler pan with non-stick foil. Sprinkle salmon with salt. Broil salmon brushing often with glaze until cooked. Do not turn.

Toss spring mix with asparagus, fennel and remaining 1/2 cup Marie’s Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.

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