Salmon teriyaki is a bit boring…and popular, so this is not it. This is balsamic glazed salmon with sugar snap peas and edamame. You will notice that the second picture is not quite the same as the first. That’s because I added homemade fries to it, which clearly needed it because two ingredients is just not enough, Am I right? Don’t worry though, you will get this dinner ready in no time.
Yield: 4 Time: 35 min
4 salmon fillets (skin on or off)
6 yukon gold potatoes
1 clove of garlic
1 frozen pack if edamame shelled soybeans
1 frozen pack of sugar snap peas
Oil for frying
salt and pepper to taste
Dash of parsley flakes
Preheat oven to 400 degrees. Pour oil in frying pan ( enough to fry potatoes) and turn stove on medium. Thinly slice potatoes peeled or unpeeled. Start frying first batch of potatoes. And continue so on. ( when fries are golden brown take them out of pan and put them on paper towel so it is not coated in oil). Repeat process.
While potatoes are frying, Put salmon in foil pan. Season salmon fillets with salt and pepper and a drizzle of olive oil. Put in oven for about 8-10 minutes. In the meantime add a small pot with minced shallots, 1/4 cup of water, 1/4 cup of olive oil, and 1/4 cup of balsamic vinegar. Let simmer until it reduces and thickens.
when the fries are done, garnish with salt and parsley flakes. Empty pan of oil and drizzle olive oil in it. Add frozen edamame and snap peas. Season with salt and pepper. Fry on medium for about five minutes. Add crushed garlic and stir for one minute then remove from flame.
You are done! This meal is so good. How great is the combination of butter like fish with crunchy edamame and snap peas, a bittersweet sauce and crispy fries. I don’t know about you but my hubby and I finished everything 🙂 enjoy!