Makes 5 servings.

Roasted Salmon with Orange-Ginger Glaze


1 cup freshly squeezed Tropicana® Premium Fresh orange juice
1 teaspoon grated peel from Tropicana® Premium Fresh orange
2 pounds salmon fillet
2 teaspoons balsamic vinegar
1 teaspoon finely chopped fresh ginger root
Salt and ground black pepper to taste
1 Tropicana® Premium Fresh lemon, sliced
Cracked black pepper
Fresh parsley, chopped


Preheat oven to 400°F (200°C).

Place orange juice and grated orange peel in a small saucepan over medium-low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat and allow to cool.

Stir balsamic vinegar and ginger root into orange juice.

Line a medium baking dish with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. Cover with half of the orange juice mixture.

Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining marinade and continue baking 10 to 15 minutes until easily flaked with a fork.

Sprinkle parsley and pepper over fillet. Garnish with lemon slice and serve with fresh garden salad.