In this weeknight winner, salmon is drizzled with a sweet soy-maple glaze and pan-seared to a crispy finish. It is all finished to perfection with chives, sweet potato mash, and crispy asparagus.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets(ContainsFish/Poisson, Seafood/Fruit de Mer)
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, wash and dry all produce. 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 (NOTE: 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 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 1/2 tbsp butter and 1/2 tbsp oil (dbl both for 4ppl), then beans and 1 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until beans are tender, 4-5 min. Season with salt and pepper. Transfer to a large plate and cover to keep warm.
Add 1/2 tbsp oil (dbl for 4 ppl), 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 2 tbsp water (dbl for 4 ppl) to the same pan. Stir together, until slightly thickened, 2-3 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 1 tbsp butter (dbl for 4 ppl) until smooth. Season with salt and pepper.
Toss beans with half the chives. Divide beans, mashed sweet potatoes and salmon between plates. Drizzle soy-maple glaze over salmon. Sprinkle over remaining chives.