HOW TO COOK THAWED SALMON RECIPES

Name: Balsamic-Glazed Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 3/4 cup balsamic vinegar; 2 tablespoons maple syrup; 1 tablespoon Dijon mustard; 1 clove garlic, peeled and smashed or chopped; Four 6-ounce center-cut salmon fillets, skinned; 2 tablespoons olive oil; Kosher salt and freshly ground pepper; 2 tablespoons olive oil; 1 large or 2 small shallots, thinly sliced; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepperu00A0; 2 cloves garlic, peeled and smashed or chopped; 2 1/2 cups frozen shelled edamame (12 ounces), thawed; 2 cups sugar snap peas (6 ounces), halved

BALSAMIC-GLAZED SALMON RECIPE | GIADA DE ... - FOOD NETWORK

Balsamic-Glazed Salmon Recipe | Giada De ... - Food Network image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

3/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, peeled and smashed or chopped
Four 6-ounce center-cut salmon fillets, skinned
2 tablespoons olive oil
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
2 1/2 cups frozen shelled edamame (12 ounces), thawed
2 cups sugar snap peas (6 ounces), halved

Steps:

For the glaze: In a small saucepan, bring the 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.
For 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, 8 to 10 minutes. Set aside to cool for 10 minutes.
For the vegetables: 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 until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

BALSAMIC-GLAZED SALMON RECIPE | GIADA DE ... - FOOD NETWORK

Balsamic-Glazed Salmon Recipe | Giada De ... - Food Network image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

3/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, peeled and smashed or chopped
Four 6-ounce center-cut salmon fillets, skinned
2 tablespoons olive oil
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
2 1/2 cups frozen shelled edamame (12 ounces), thawed
2 cups sugar snap peas (6 ounces), halved

Steps:

For the glaze: In a small saucepan, bring the 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.
For 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, 8 to 10 minutes. Set aside to cool for 10 minutes.
For the vegetables: 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 until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

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