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Source: Swanson's Simply Delicious Cookbook

Swanson® Balsamic Glazed Salmon
This simple salmon entrée is sprinkled with lemon pepper before poaching in Swanson® Seasoned Chicken Broth with Italian Herbs.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
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1 tbsp. olive oil
4 salmon fillets, 3/4" thick (about 1 1/2 lb.)
Lemon Pepper, seasoning
1 can (14 oz.) Swanson® Seasoned Chicken Broth with Italian Herbs
3 tbsp. balsamic vinegar
1 1/2 tbsp. cornstarch
Hot cooked rice, cooked without salt

HEAT oil in skillet. Add salmon, skin side up, and cook until browned, about 5 min. Turn salmon and season with lemon pepper.

ADD 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 min. or until done. Remove salmon and keep warm.

MIX remaining broth, vinegar and cornstarch. Add to skillet and cook and stir until mixture boils and thickens. Place rice in bowls and top with salmon. Spoon sauce over all.

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