Name: California Salmon
Total time: 44 min 59 s
Yield: 4
Ingredients: 3 cloves garlic, minced; 1 teaspoon minced shallot; 1 cup orange juice; 1 tablespoon balsamic vinegar; 3 tablespoon honey; 1 tablespoon ground ancho chile pepper; 1/4 teaspoon salt; 1/8 teaspoon pepper; one 16-ounce salmon fillet; 2 teaspoon canola oil; 2 tablespoon minced cilantro

Ingredients

3 cloves garlic, minced
1 Teaspoon minced shallot
1 Cup orange juice
1 Tablespoon balsamic vinegar
3 Tablespoons honey
1 Tablespoon ground ancho chile pepper
1/4 Teaspoon salt
1/8 Teaspoon pepper
One 16-ounce salmon fillet
2 Teaspoons canola oil
2 Tablespoons minced cilantro

Directions

In a small saucepan coated with cooking spray, sauté the garlic and shallot until tender. Add the orange juice and vinegar and bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until reduced to ¼ cup. Stir in the honey, chile pepper, salt, and pepper.

Preheat the oven to 400 degrees.

In a large ovenproof skillet, brown salmon in the canola oil on both sides. Brush with ¼ cup of the sauce. Bake, uncovered, for 8-10 minutes or until the fish flakes easily with a fork. Brush with remaining sauce and sprinkle with cilantro.