Balsamic-Glazed Salmon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 684
- Total Fat
- 41
- Saturated Fat
- 8
- Carbohydrates
- 31
- Dietary Fiber
- 7
- Sugar
- 18
- Protein
- 46
- Cholesterol
- 94
- Sodium
- 904
- Total: 1 hr
- Prep: 15 min
- Inactive: 15 min
- Cook: 30 min
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
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.