Sunrise Salmon

6 servings

1 (2 1/2 pound) pink salmon fillet
3 oranges, cut in half
2 to 3 teaspoons lemon pepper
Olive oil or cooking spray
1 cup water
2 tablespoons sugar
4 tablespoons cornstarch
1/2 cup water

Squeeze the juice of two oranges evenly onto salmon with the skin side down, save oranges. Sprinkle lemon pepper lightly over fish. Cover oven pan with foil, coat with olive oil or spray with cooking spray. Place salmon on oven pan, skin side down, and cover pan with foil. Bake at 350 degrees F for about 15 to 20 minutes depending upon thickness and size of fish. To test for doneness, cut the salmon. Meat should flake off when done. Once salmon is done, remove from oven and let it rest for 2 to 3 minutes.

Cut and plate. Place a 6-ounce portion of salmon in the middle of plate and top with orange glaze, garnishing with a touch of fresh parsley.

Orange Glaze:
Place any residual oranges and squeeze juice from remaining orange into a sauce pan with 1 cup of water and let boil for 10 minutes to extract juices. Strain oranges from sauce pan, add 2 tablespoons of sugar to liquid and bring to a boil.

As sauce heats, thoroughly mix 4 tablespoons cornstarch with 1/2 cup water, set aside. Once sauce has boiled, remove from heat. Pour cornstarch mixture into sauce, stir to get a nice orange glaze. Use glaze to top and dress salmon.