4 salmon fillets (approximately 1 ½ pounds)
2 teaspoons plus 2 tablespoons butter
¼ cup chopped shallots
1 cup chicken broth
2 tablespoons orange juice
1 – 2 tablespoons balsamic vinegar
1 tablespoon firmly-packed brown sugar
1 tablespoon cornstarch
½ cup toasted, sliced almonds
Preheat oven to 350°. Soften 2 teaspoons butter.
In a 13" x 9" x 2" pan arrange fish. Season with salt and pepper. Spread softened butter evenly over salmon. Bake 15 min. or until salmon flakes easily.
Meanwhile, in a small saucepan, melt remaining 2 tablespoons butter over medium-high heat. Cook shallots, stirring occasionally, for 2 min. Add broth, juice, vinegar, sugar, and cornstarch. Bring to a boil. Reduce heat to medium and simmer, stirring constantly for 5 min. or until sauce is slightly thickened. Pour sauce over salmon, then sprinkle with almonds.