Orange-Glazed Salmon Fillets with Rosemary
Quick and easy! Just check the salmon for doneness - the timing will vary based on the thickness of your fillets. The listed timing works well for fillets about 1-1.5" thick.
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4 (6-ounce) salmon fillets (1 inch thick)
½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Cooking spray 2 tablespoons minced shallots ¼ cup dry white wine ½ teaspoon chopped fresh rosemary ¾ cup fresh orange juice (about 2 oranges) 1 tablespoon maple syrup |
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.
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. |