Options

Format:
Include:
PRINT
See more
Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Orange-Glazed Salmon Fillets with Rosemary

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

Cooking Light APRIL 2009

  • Yield: 4 servings (serving size: 1 fillet and 1 1/2 tablespoons sauce)
  • Prep time: 20 Minutes

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.

Nutritional Information

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
advertisement
advertisement