Ingredients

• 4 – 6 oz. Salmon Fillets 
• ½ c Sendik’s fresh orange juice 
• 2-3 TBL chicken broth
• 2 tsp each fresh rosemary, dill & basil (finely chopped) 
• 1 tsp lemon pepper
• 1 tsp dry mustard 
• 1 TBL cornstarch

Directions

1. Combine orange juice, chopped dill, basil and rosemary with dry mustard and lemon pepper. Reserve ½ of the marinade.
2. Marinate salmon for up to 30 minutes.
3. Place salmon skin side down and grill salmon on a hot grill for 6-8 minutes per side or until done. 
4. Meanwhile, heat the reserved marinade in a small saucepan. Combine cornstarch with 1 TBL cold water and add to hot marinade, simmer until thickened.
5. Serve salmon with warmed sauce.

Great with grilled seasonal vegetables and rice pilaf.