Orange-Glazed Salmon Fillets with Rosemary

Name: Orange-Glazed Salmon Fillets with Rosemary
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 59 milliliters dry white wine; 1 teaspoons chopped fresh rosemary; 1 teaspoons kosher salt; 1 Tbsp maple syrup; 177 milliliters fresh orange juice (about 2 oranges); 680 grams salmon fillets (1 inch thick); 2 Tbsps minced shallots

Orange-Glazed Salmon Fillets with Rosemary is a gluten free, dairy free, and primal main course. This recipe serves 4. One serving contains 292 calories, 34g of protein, and 11g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have pepper, wine, orange juice, and a few other ingredients on hand, you can make it. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Sprinkle fillets evenly with salt and pepper.

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Salt And Pepper

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

Equipment you will use

Frying Pan

Add fillets; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

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Fish

Remove from pan.

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Frying Pan

Recoat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add shallots; saut 30 seconds. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates.

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Rosemary

Shallot

Wine

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.

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Juice

Syrup

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Frying Pan

Seasoned haricots verts: Cook 1 pound haricots verts in boiling water 3 minutes or until crisp-tender.

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Haricots Verts

Water

Drain; rinse with cold water. Pat dry.

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Water

Combine with 1/3 cup chopped roasted red bell pepper and 1/4 cup toasted pine nuts.

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Roasted Red Peppers

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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Red Wine Vinegar

Mustard Powder

Pepper

Salt

Equipment

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 59milliliters

dry white wine 1teaspoons

chopped fresh rosemary 1teaspoons

kosher salt 1Tbsp

maple syrup 177milliliters

fresh orange juice (about 2 oranges)680grams

salmon fillets (1 inch thick)2Tbsps

minced shallots

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.