Soy-Maple Glazed Salmon
with Green Beans and Sweet Potato Mash
In this dish, salmon is drizzled with a sweet soy-maple glaze and pan-seared to a crispy finish. The dish is finished to perfection with chives, sweet potato mash and crispy asparagus. The ideal weeknight supper!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
570 g
Filets de saumon, sans la peau
(Contient Saumon)
4 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
4 cs
Sirop d'érable
4 pièce(s)
Patate douce
7 g
Ciboulette
2 pièce(s)
Crème sure
Informations nutritionnelles
Ustensiles
Instructions
Peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt and enough water to cover in a large pot. 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 beans. 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, 1 tbsp oil, then beans and 2 tbsp water. Cook, stirring occasionally, until beans are tender, 4-5 min. Season with salt and pepper. Transfer to a plate and cover to keep warm.
Add 1/2 tbsp oil, then salmon to the same pan. Pan-fry, until golden-brown and cooked through, 2 min per side.** Transfer to the plate with beans and cover to keep warm. Add soy sauce, maple syrup and 1/4 cup water to the same pan. Stir together, until slightly thickened, 3-4 min.
When sweet potatoes are done, drain and return potatoes to the same pot, off heat. Using a masher, mash in the sour cream and 2 tbsp butter until smooth. Season with salt and pepper.