Fresh rosemary and a little maple syrup infuse aromatic and faintly sweet flavor into this speedy fish dish.
Ingredients:
4 (6-ounce) salmon fillets
½ teaspoon salt (I use Maldon sea salt)
¼ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon neutral oil (like canola, grapeseed, or safflower oil)
2 tablespoon minced shallots
¼ cup dry white wine
½ teaspoon chopped fresh rosemary
¾ cup fresh orange juice (about 2 oranges)
1 tablespoon pure organic maple syrup
Preparation:
1. Preheat the oven to 232° C (450° F) and set it to convection, if available. Line a baking sheet with parchment paper and set it aside. Spread 1 tablespoon olive oil on the parchment paper.
2. Sprinkle fillets evenly with salt and pepper. Place the fillets on the prepared baking sheet. Roast until firm to touch and nicely browned, about 10 minutes on each side, depending on the thickness. Remove from the oven.
3. Heat 1 tablespoon neutral oil in a pan over medium heat. Add shallots; sauté 1 minute. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates. Add orange juice and maple syrup; bring to a boil, and cook 1 minute. Add fillets to the pan and cook 1 minute on each side or until thoroughly heated.
4. Serve immediately
