Salmon Papillote with Orange Sauce

Salmon Papillote with Orange Sauce

By Sportman's Table Chef Published: July 26, 2013

• Yield: 4 Servings
• Prep: 10 mins
• Cook: 10 mins
• Ready In: 40 mins

Thank you Dorothy from Duluth, MN for sharing your recipe with us.

Ingredients

• 1 lb. center cut salmon fillet skinless, cut into 4 pieces
• 1/4 cup orange juice
• 2 tbs. low sodium chicken broth
• 2 tbs. sugar
• 1 medium onion sliced
• 4 slices fresh lemon

Instructions

1. Preheat oven to 400 degrees. Tear off a piece of heavy-duty aluminum foil 3 inches longer than fish. Place fish on foil and turn up slightly on all sides so that juices added during cooking will not run off foil. In a glass measuring cup, combine orange juice, chicken broth and sugar. Pour over fish. Top with onion and lemon slices. Bring sides of foil over fish and double fold to close. Then double fold or crimp on ends. Place packet on cookie sheet. Bake 10 min. Serve hot or cold with juices that collect in the foil.
   

• Course: Entrée
• Skill Level: Easy