OH MY GOD is this salmon good.  So Good! Its the best tasting healthy dish I’ve had in a while.  The key is to buy really good quality Salmon. Henry’s/Sprouts never dissapoints for me.  The other amazing thing about this dish is how easy it is.  In fact, I saw this on one of Giada De Laurentiis’ shows where she was featuring easy, weeknight meals. But whatever you do – do not skip the glaze! The balsamic glaze is what makes the dish.  I am a sucker for sweet and salty combinations and this dish definitely has that.

Ingredients:

For the Glaze:

  • 3/4 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon Mustard
  • 1 garlic clove, chopped

For the Fish:

  • Four 6-ounce center-cut salmon filets, skin removed (ask your fish guy to do this at the store)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground pepper

For the Veggies:

  • 2 tablespoons olive oil
  • 1 large or 2 small shallots thinly sliced
  • Kosher salt and freshly ground pepper
  • 2 garlic gloves,  chopped
  • 2 1/2 cups frozen shelled edamame (12 ounces), thawed (or you can buy the fresh ones at Trader Joe’s)
  • 2 cups sugar snap peas (6 ounces), halved
Directions:

1.  To Make 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, about 8 to 10 minutes. Set aside to cool for about 10 minutes.

2.  While the Salmon is cooking, make the Glaze: In a small saucepan, bring the balsamic 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.

3.  While everything is cooling, make the Veggies: 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 about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.

4.  Put some veggies on a plate, place a salmon filet on top and drizzle with the Balsamic Vinegar. I served with a side of brown rice but serve with whatever you like or just eat it all by itself!

ENJOY!
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