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Soy-Maple Glazed Salmon
with Sugar Snap Peas and Sweet Potato Mash
In this weeknight winner, salmon is drizzled with a sweet soy-maple glaze and pan-seared to a crispy finish. To round the dish out: a sprinkling of chives, sweet potato mash and crispy snap peas.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Fish, Seafood/Fruit de Mer)
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
2 tbsp
Maple Syrup
340 g
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*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
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.
While sweet potatoes cook, 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 butter (dbl for 4 ppl), 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 and cover to keep warm.
Add 1/2 tbsp oil (dbl for 4 ppl), 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 salmon to the plate with snap peas and cover to keep warm. Add soy sauce, maple syrup and 2 tbsp water (dbl for 4 ppl) 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 butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with salt and pepper.
Remove 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.
