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BALSAMIC-GLAZED SALMON {giada}

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Rate this recipe 4.5/5 (4 Votes)
BALSAMIC-GLAZED SALMON  {giada} 1 Picture

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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