Orange-Glazed Salmon Fillets with Rosemary

Yield: 4 servings (serving size: 1 fillet and 1 1/2 tablespoons sauce) 5 points plus
Orange-Glazed Salmon Fillets with Rosemary
Orange-Glazed Salmon Fillets with Rosemary

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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. 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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