Seafood Recipes
Balsamic Glazed Salmon
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.
Plating Tips
Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.
Serves 4-6
Wine Pairing : Chardonnay, Pinot Noir, Pinot Grigio, Albarinho,White Burgundy
Sign Up to be a Tasting Partner!
Enter your email below and you will be the first to know about new wines, recipes, wine articles, and new additions to the Vastewine app.
Download the
Vastewine App!
