Photo: Balsamic-Glazed Salmon Recipe
Ingredients
Glaze:
- 3/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, peeled and smashed or chopped
Salmon:
- Four 6-ounce center-cut salmon fillets, skinned
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper
Vegetables:
- 2 tablespoons olive oil
- 1 large or 2 small shallots, thinly sliced
- Kosher salt and freshly ground pepper
- 2 cloves garlic, peeled and smashed or chopped
- 2 1/2 cups frozen shelled edamame (12 ounces), thawed
- 2 cups sugar snap peas (6 ounces), halved
Directions
For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 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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By nanah61
Lancaster, PA
on May 21, 2013
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Very tasty! Really enjoyed the glaze.
By nursemia28_4871353
Scottsdale, AZ
on May 14, 2013
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Simmered glaze for 40 or so minutes- never thickened, but reduced by half. Tasted strong on a spoon, but really good on fish and white rice. Misted fish w/ EVOO from oil mister and misted nonstick skillet w/ EVOO oil mister to cut the fat content. Could only get skin on salmon so cooked skin side down for 10 min. You can use any variety of veggies you want. I used shelled edamame, corn and red peppers w/ green onions. Really good, I wanted to lick my plate!
By mhedstrom
on April 04, 2013
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I was very pleasantly surprised by the flavor of this dish. Glaze took longer than 12 minutes to thicken up, and I added in a little corn starch, and was VERY potent. Somebody had mentioned to add a little soy sauce in with it, and THAT did the trick. Maybe half a tablespoon, a little less, I just winged it. I also squeezed some lemon over the salmon after I put the glaze on. I sauteed the veggies a little more to get them more crispy, and cooked a side of white rice as well. Husband liked it, and he's not big on salmon, and my 4 year old liked it as well. It's going on my recipe list now!
Read all 46 reviews