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Orange-Glazed Salmon Fillets with Rosemary

Orange-Glazed Salmon Fillets with Rosemary
Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep time 20 mins
Yield

4 servings (serving size: 1 fillet and 1 1/2 tablespoons sauce)

Fresh rosemary and a little maple syrup infuse aromatic and faintly sweet flavor into this speedy seafood dish.

Ingredients

  • 4 (6-ounce) salmon fillets (1 inch thick)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons minced shallots
  • 1/4 cup dry white wine
  • 1/2 teaspoon chopped fresh rosemary
  • 3/4 cup fresh orange juice (about 2 oranges)
  • 1 tablespoon maple syrup

Nutrition Information

  • calories 226
  • fat 5.6 g
  • satfat 1.4 g
  • monofat 2 g
  • polyfat 1.7 g
  • protein 30.4 g
  • carbohydrate 9.5 g
  • fiber 0.2 g
  • cholesterol 70 mg
  • iron 1.1 mg
  • sodium 311 mg
  • calcium 70 mg

How to Make It

  1. Sprinkle fillets evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan.

    Photo: Lee Harrelson
  2. Recoat pan with cooking spray. Add shallots; sauté 30 seconds. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates. Add juice and syrup; bring to a boil, and cook 1 minute. Return fillets to pan; cook 1 minute on each side or until thoroughly heated.

  3. Seasoned haricots verts: Cook 1 pound haricots verts in boiling water 3 minutes or until crisp-tender. Drain; rinse with cold water. Pat dry. Combine with 1/3 cup chopped roasted red bell pepper and 1/4 cup toasted pine nuts. Combine 2 tablespoons red wine vinegar, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon dry mustard. Toss with bean mixture.