Soy-Maple Glazed Double Salmon
with Sugar Snap Peas and Sweet Potato Mash
In this weeknight winner, salmon is drizzled with sweet soy-maple glaze and pan-seared to a crispy finish. A sprinkling of chives, sweet potato mash and crispy snap peas round out this dish.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains Salmon)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Maple Syrup
2 unit(s)
Sweet Potato
7 g
Chives
227 g
Sugar Snap Peas
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, stirring occasionally, until fork-tender, 10-12 min.
Meanwhile, thinly slice chives. Trim snap peas. Pat salmon dry with paper towels, then season both sides with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then snap peas. Cook, stirring occasionally, until snap peas are tender, 3-5 min. Season with salt and pepper. Transfer snap peas to a plate, then cover to keep warm.
Add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down, to the same pan. Pan-fry until skin is golden-brown and crispy, 2-3 min. Flip salmon. Continue cooking until cooked through, 2-3 min.** Transfer to the plate with snap peas, then cover to keep warm. Add soy sauce, maple syrup and 2 tbsp (4 tbsp) water to the same pan. Cook, stirring often, until glaze thickens slightly, 3-4 min.
When sweet potatoes are fork-tender, drain and return them to the same pot, off heat. Mash sour cream, half the chives and 1 tbsp (2 tbsp) butter into sweet potatoes until smooth. Season with salt and pepper, to taste.
Remove and discard salmon skin, if desired. Divide snap peas, sweet potato mash and salmon between plates. Drizzle soy-maple glaze over salmon. Sprinkle remaining chives over top.
