Laura-Citrus Balsamic glazed salmon

8 salmon fillets 3/4 inch thick

salt and pepper

1 1/2 Tbs. Olive oil

3 Tbs. Balsamic vinegar

1 1/2 Tbs. Cornstarch

1 Tbs. Brown sugar

1 tbs. Orange juice

1 can (14 oz) seasoned chicken broth, swanson

Preheat oven to 350 degrees F

Rub salmon with salt and pepper to taste. Place salmon in a shallow 2-quart baking dish. Drizzle with oil. Bake 15 minutes or until fish flakes easily when tested with a fork.

Meanwhile, in a medium saucepan, whisk together vinegar, cornstarch, brown sugar, and orange juice. Whisk in broth and bring to boil. Reduce heat to simmer, stirring until the mixture thickens.

Arrange salmon on serving platter and spoon sauce over top.

Laura-Parmesan-crusted fish

3/4 Cup Bread crumbs

1 Tbsp. Cold butter

2 Tbsp. Grated Parmesan cheese

2 tsp. toasted pine nuts

1 garlic clove

salt and pepper

10 oz firm white fish, such as snapper

Heat oven to 400 degrees F

Combine all ingredients except the fish in a food processor and blend until just combined and mixture resembles coarse crumbs. Gently pat mixture over each fillet. Arrange fish on lightly oiled baking sheet. Bake until topping is crisp and golden, 15 to 20 mins.