healthy dinner: salmon

salmon is not my favorite fish. i really have to be in the mood for it, but when i saw giada make this recipe (see below), i had to try it. it is so simple to do on a weeknight, and the sauce makes it so flavorful.



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** (i used carrots because i was making them withanother dish later in the week)


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.


1 Comment

Filed under recipes

One response to “healthy dinner: salmon

  1. Phyl

    YAAAY…proud of you!!!

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