Monday, November 7, 2011

Orange Glazed Salmon

I decided after a week of eating the leftover Halloween Candy that I needed to take it easy on the calories. This salmon is one of the most requested dishes when I cater events so I can practically make it in my sleep. It really is one of the quickest meals you can make and it looks impressive too!


2 (6 oz) center cut salmon fillets (skin removed)
1/2 teaspoons kosher salt
1/2 teaspoons fresh ground pepper
Cooking Spray
2 tablespoons minced shallots
1/4 cup white wine
1 tablespoon fresh chopped rosemary ( plus a little more for garnish)
3/4 cup fresh orange juice (about 2 oranges)
1 tablespoon maple syrup

Sprinkle fillets evenly with salt and pepper. Heat a large nonstick skillet over high heat and coat with cooking spray. Most fillets you buy will be thinner on one end. A trick to cooking the fillet evenly is to tuck the thin side under the fillet making the fillet equally thick from end to end. Place the salmon in the heated skillet with the tucked end on the bottom. Cook about 2 minutes on each side making sure you get a nice sear on both sides.

Remove salmon to a plate and tent with foil. Wipe out the skillet with a paper towel. Recoat the skillet with cooking spray and return to a medium heat. Add the shallots and saute for about 45 seconds. Stir in the wine and rosemary and continue to cook until the liquid is almost evaporated. Add orange juice and syrup and bring to a boil. Cook another two minutes. Return the fillets back to the pan and cook another minute on each side. When serving, spoon remaining sauce over the salmon and sprinkle with leftover chopped rosemary. Enjoy!

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