We enjoyed this salmon recipe very much and will certainly repeat it. This is one of our favorite salmons although we used the Costco frozen patties instead of salmon filets. We have found those extremely fresh.
Orange-Glazed Salmon Fillets with Rosemary
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)
More From Cooking Light
Amount per serving
- Calories: 226
- Fat: 5.6g
- Saturated fat: 1.4g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1.7g
- Protein: 30.4g
- Carbohydrate: 9.5g
- Fiber: 0.2g
- Cholesterol: 70mg
- Iron: 1.1mg
- Sodium: 311mg
- Calcium: 70mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note