Name: Orange Balsamic Glazed Salmon
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Marie's® Balsamic Vinaigrette, divided - ¾ cup; Freshly ground black pepper - ½ teaspoon; Honey - 2 tablespoons; Orange liqueur (such as Grand Marnier®) (Optional) - 2 teaspoons; Navel orange - 1 large; Salmon fillets - 4 (5 ounce); Sea salt to taste - 4 (5 ounce); Spring salad greens - 1 (5 ounce) package; Slender asparagus - lightly steamed, chilled, and cut on the diagonal into 2-inch pieces - 1 pound; Fennel bulb, stalks and core removed, thinly sliced - 1 small; Shaved Parmesan cheese - 1 (3 ounce) package

Ingredients for - Orange Balsamic Glazed Salmon

1. Marie's® Balsamic Vinaigrette, divided ¾ cup

2. Freshly ground black pepper ½ teaspoon

3. Honey 2 tablespoons

4. Orange liqueur (such as Grand Marnier®) (Optional) 2 teaspoons

5. Navel orange 1 large

6. Salmon fillets 4 (5 ounce)

7. Sea salt to taste 4 (5 ounce)

8. Spring salad greens 1 (5 ounce) package

9. Slender asparagus - lightly steamed, chilled, and cut on the diagonal into 2-inch pieces 1 pound

10. Fennel bulb, stalks and core removed, thinly sliced 1 small

11. Shaved Parmesan cheese 1 (3 ounce) package

How to cook deliciously - Orange Balsamic Glazed Salmon

1 . Stage

Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze.

2 . Stage

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

3 . Stage

Preheat the oven's broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn.

4 . Stage

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.