Orange-Glazed Salmon Fillets with Rosemary

Orange-Glazed Salmon Fillets with Rosemary Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Fresh rosemary and a little maple syrup infuse aromatic and faintly sweet flavor into this speedy seafood dish.

Yield:

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

Recipe from

Recipe Time

Prep: 20 Minutes

Nutritional 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

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

Preparation

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.

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.

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.

Note:

Barbara Lauterbach,

April 2009
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