BALSAMIC-GLAZED SALMON {giada}
By grinder
Ingredients
- Glaze:
- 3/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, peel, smash or chop
- Salmon:
- 4 {6oz} center-cut salmon fillets, skinned
- 2 tablespoons olive oil
- Kosher salt and fresh ground pepper
- Vegetables:
- 2 tablespoons olive oil {1oz}
- 1 large or 2 small shallots, thin sliced
- Kosher salt and freshly ground pepper
- 2 cloves garlic, peel, smash or chop
- 12 oz. frozen shelled edamame, thawed
- 6 oz. sugar snap peas, halved
Details
Servings 4
Preparation
Step 1
FOR THE GLAZE:
In a small saucepan, bring vinegar, maple syrup, mustard and garlic to a boil over med-heat. Reduce heat to a simmer and cook until thick, 12 minutes. Set aside to cool 5 minutes.
FOR THE SALMON:
Position a rack in the center of the oven and preheat oven to 400°F. Line a small baking sheet with parchment paper. Arrange salmon on the baking sheet. Drizzle both sides of the salmon with olive oil and season with 1 teaspoon salt and ½ teaspoon pepper. Roast until salmon is cooked through and flakes easily with a fork, 8-10 minutes. Set aside to cool 10 minutes.
FOR THE VEGETABLES:
In a medium skillet, heat olive oil over med-high heat. Add shallots, 1 teaspoon salt and ¼ teaspoon pepper and cook until the shallots are softened, 3 minutes. Add garlic and cook until aromatic, 30 seconds. Add edamame and snap peas and cook until warmed through, 3 minutes. Season with salt and pepper.
Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.
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