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.
4 (6-ounce) salmon fillets (1 inch thick)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
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.