3 garlic cloves, minced
1 t. minced shallot
1 C. orange juice
1 T. balsamic vinegar
3 T. honey
1 T. ground ancho chili pepper
1/4 t. salt
1/8 t. pepper
1 salmon fillet (1 lb.)
3 t. olive oil, divided
2 T. minced fresh cilantro
In a small saucepan, with 1 t. oil saute garlic and shallot until tender. Add orange juice and vinegar. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until reduced to 1/4 C. Stir in honey, chili pepper, salt and pepper.
Preheat oven to 400 F.
In a large ovenproof skill, brown salmon in 2 t. oil on both sides. Brush with 1/4 C. sauce. Bake, uncovered in a 400 F oven for 8-10 minutes or until fish flakes easily with a fork. Brush with remaining sauce and sprinkle with cilantro