• 8 salmon fillets, 3/4-inch thick, about 1 1/2 pounds total
• 1 1/2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 1/2 tablespoons cornstarch
• 1 tablespoon brown sugar
• 1 tablespoon orange juice
• 1 can (14 ounces) seasoned chicken broth, such as Swanson

Rub the salmon with salt and pepper to taste.

Place the salmon in a shallow, 2-quart baking dish. Drizzle it with the oil. Bake for 15 minutes or until the fish flakes easily when tested with a fork.

While the fish bakes, in a medium saucepan, whisk together the balsamic vinegar, cornstarch, brown sugar and orange juice.

Whisk in the broth and bring the mixture to a boil. Reduce the heat to simmer, stirring until the mixture thickens.

Arrange the salmon on a serving platter and spoon the sauce over the top. Serve the salmon over steamed white or brown rice and with a vegetable side.