Orange-Glazed Salmon Fillets with Rosemary |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Fresh rosemary and a little maple syrup infuse aromatic and faintly sweet flavor into this speedy seafood dish. 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 |
Directions:
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.
3. 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.
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