That happened to me tonight. I tried a new recipe. It was actually my second choice. I don't have an oven safe skillet (come on Sarah, you cook enough, just buy it already!), so I moved past the maple glazed salmon to the Orange-Glazed Salmon Fillets with Rosemary. It was a great choice. The sauce is amazing. Someday I'll make it for Patrick, because he loves rosemary (it's amazing what I learn when I visit Kansas City).
Trust me. You should try this. I halved the recipe, and it turned out great. I would take a picture, but if you compared it to Mary-Claire's I would feel sub par, so you're just getting the recipe (from Cooking Light).
Orange-Glazed Salmon Fillets with Rosemary
4 (6 oz) salmon fillets (1 inch thick)
1/2 t salt
1/4 t pepper
2 T minced shallots
1/4 c dry white wine
1/2 t fresh rosemary
3/4 c fresh OJ
1 T maple syrup
Sprinkle fillets with salt & pepper. Heat a nonstick skilled over med-high heat. Coat pan with cooking spray. Add fillets; cook 2 min each side or until fish flakes easily when tested with a fork. Remove from pan.
Re coat pan with cooking spray. Add shallots; saute 30 sec. Stir in wine and rosemary; cook 30 sec or until liquid almost evaporates. Add juice and syrup; bring to boil, and cook 1 min. Return fillets to pan; cook 1 min on each side or until heated.