Balsamic-Glazed Salmon (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
3/4 cup balsamic vinegar |
2 tablespoons maple syrup |
1 tablespoon dijon mustard |
1 clove garlic, peeled and smashed or chopped |
four 6-ounce center-cut salmon fillets, skinned |
2 tablespoons olive oil |
kosher salt and freshly ground pepper |
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:
1. 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.
2. 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.
3. 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.
4. Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.
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