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 alma_caso_12620439
Mission, 83
on May 20, 2012
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This recipe was delicious... the only thing is that the sauce took longer to thicken than 12 min... maybe even 20 minutes! But once it was ready, it was delicious! I used brown mustard instead and still came out nice.
By douglas_e
on March 30, 2012
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The balsamic glaze is off the chart great! It would be excellent drizzled over steak, lamb, a car bumper...
You don’t need expensive balsamic vinegar because in reducing it, you’re concentrating the flavor. Don’t go strictly by the timing in the recipe for the glaze – you want to see it thicken. That’s where it gets the “sweetness”. I used a small sauce pan which had less surface area for evaporation and thickening. So it took longer – maybe 20 minutes. I opted to leave the skin on the salmon and baked it skin side down.
The edamame takes some time to shell. It may be worth doing some prep the night before (glaze & edamame. You can then have dinner on the table in 15 minutes. Wonderful flavors. Outstanding dish !!!
***
Sarah, my local markets do not carry shelled edamame. I checked.
Cheers,
Doug
By ivy_11625306
Paramus, NJ
on March 22, 2012
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So delicious! The sweetness of the glaze and the saltiness/buttery taste to the salmon was such a perfect combination! This is a keeper in my household. Heads up, the glaze hardens pretty quickly, so make it after the salmon is done cooking. And the salmon took a lot longer for me to cook than 10 min. But otherwise, the whole meal was delicious!
Read all 33 reviews