Orange-Glazed Salmon Fillets with Rosemary

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup cooking wine dry white
• 0.5 teaspoon rosemary fresh chopped
• 0.5 teaspoon kosher salt 
• 1 tablespoon maple syrup 
• 0.8 cup orange juice fresh ( 2 oranges)
• 24 ounce salmon fillet ()
• 2 tablespoons shallots minced

Equipment

• frying pan

Directions

1. Sprinkle fillets evenly with salt and pepper.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add fillets; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Remove from pan.
5. Recoat pan with cooking spray.
6. Add shallots; saut 30 seconds. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates.
7. 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.
8. Seasoned haricots verts: Cook 1 pound haricots verts in boiling water 3 minutes or until crisp-tender.
9. Drain; rinse with cold water. Pat dry.
10. Combine with 1/3 cup chopped roasted red bell pepper and 1/4 cup toasted pine nuts.
11. Combine 2 tablespoons red wine vinegar, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon dry mustard. Toss with bean mixture.