Maple Orange Glazed Salmon
This recipe is courtesy of Chef John Plante – Craft Cuisines, Duluth, MN.
Ready in 20 minutes, Serves 4 people.
4 (6-oz) skinless salmon fillets
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons canola oil
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)
2 tablespoons pure maple syrup
2 tablespoons butter
Sprinkle fillets evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with canola oil. 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.
Re-coat pan with oil, if necessary. Add shallots; saute 30 seconds. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates. Add juice and syrup; bring to boil, and cook 1-2 minutes. Return fillets to pan; cook 1 minute on each side or until thoroughly heated. Off the heat, finish the sauce with about 2 tablespoons of butter swirling the pan to emulsify the sauce.