4 (6-ounce) salmon fillets (1 inch thick) *we like to use fresh king salmon that we pulled in earlier in the day, but other varieties are fine, too*
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray (we use olive 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)
1 tablespoon maple syrup
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. Recoat pan with cooking spray (olive oil). Add shallots; sauté 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. *Bruce likes to carmelize the shallots and the sauce, so he cooks a little longer here*