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Curry Seafood With Creamy White Sweet Potatoes

Source: Dorian West/ Tiffany Bacon / Dorian West & Tiffany Bacon/ Radio One


8 fresh salmon fillet , 3/4-inch thick (about 1 1/2 pounds)

Freshly ground black pepper

3 tablespoon olive oil

1 orange

4 1/2 teaspoon cornstarch

1 3/4 cup Swanson® Chicken Broth or Swanson® Chicken Stock

3 tablespoon balsamic vinegar

1 tablespoon brown sugar

orange slices


1. Place the fish into a 2-quart shallow baking dish. Sprinkle with the black pepper and drizzle with the oil.

2. Bake at 350°F. for 15 minutes or until the fish flakes easily when tested with a fork.

3. Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the orange.

4. Heat the cornstarch, broth, vinegar, brown sugar, orange juice and orange zest in a 2-quart saucepan over medium-high heat to a boil. Cook and stir until the mixture thickens. Top the salmon with the orange slices and serve with the sauce.

Cooking Basics: When grating the zest from citrus fruits you’ll want to avoid grating too deeply. There’s a white layer between the zest and the flesh, called the pith, which can be bitter.

Serving Suggestion: Serve with a brown and wild rice blend and steamed cut green beans. For dessert serve vanilla ice cream with almond cookies.

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