Orange Maple Balsamic Salmon

The combination of sweet and sharp taste envelops the salmon fillet, giving it a delicate brightness. This simple recipe uses a mixture of fresh orange juice and zest, which is deliciously complemented with balsamic vinegar and maple syrup. Half of this orange-balsamic mixture is used as a marinade, and the other half is cooked over low heat, turning into a thick sauce that is poured over the fish fillet when it comes out of the oven. This light salmon dish is best served with hearty side dishes such as fried vegetables, sweet potatoes, brown rice, or quinoa.
Preheat the broiler.Place the salmon fillets in a shallow dish. Drizzle the salmon fillets evenly with 2 tablespoons of olive oil and ½ teaspoon of salt; set aside.Whisk together the vinegar, maple syrup, orange zest, orange juice, ginger, garlic, and remaining ½ teaspoon salt in a small bowl. Pour half of the vinegar mixture over the salmon and let it stand for 15 minutes. Pour the remaining half of the vinegar mixture into a small saucepan over low heat; simmer until slightly thickened, about 5 minutes.Brush a side-lined baking sheet with the remaining 1 tablespoon of olive oil; transfer the fish to a baking sheet. Bake for 8 minutes or until the fish is easily delaminated when tested with a fork. Drizzle the low-sugar sauce over the salmon; serve immediately.