Orange Glazed Salmon Fillets With Rosemary – a delicious recipe with salmon, kosher salt, freshly ground black pepper, Cooking spray, shallots, white wine. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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
2. Recoat pan with cooking spray. Add shallots; saute 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.
4
Nutritional Information
5
Calories:226
6
Fat:5.6g (sat 1.4g,mono 2g,poly 1.7g)
7
Protein:30.4g
8
Carbohydrate:9.5g
9
Fiber:0.2g
10
Cholesterol:70mg
11
Iron:1.1mg
12
Sodium:311mg
13
Calcium:70mg
240
kcal
Calories
13
g
Fat
8
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 (6-ounce) salmon fillets (1 inch thick), 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, Cooking spray, and more.
Yes, Orange Glazed Salmon Fillets With Rosemary falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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