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 snap peas.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skinless(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Sugar Snap Peas
Salt and Pepper*
Before starting, wash and dry all produce.
Combine sweet potatoes, 1 tsp salt and enough water to cover in a large pot (approximately 1 inch). (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 the 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, 2-3 min. Season with salt and pepper. Transfer to a 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, 2-3 min per side.** Transfer 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. 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 potato masher, mash in the sour cream, half the chives and 1 tbsp butter (dbl for 4 ppl) until smooth. Season with salt and pepper.
Divide snap peas, mashed sweet potatoes and salmon between plates. Drizzle soy-maple glaze over salmon. Sprinkle remaining chives overtop.