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Soy-Maple Glazed Salmon

Soy-Maple Glazed Salmon

with Sugar Snap Peas and Sweet Potato Mash
4.5(2.9K)
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Calories
: 
700 kcal
Protein
: 
32g protein
Difficulty
: 
Easy
Allergens:
  • Salmon
  • Soy
  • Wheat
  • Sulphites
  • Milk
  • Sesame
  • Sulphites
  • Wheat
  • Crustaceans
  • Egg
  • Fish
  • Milk
  • Mustard
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

2 tbsp

Soy Sauce

(Contains: Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, May contain traces of allergens, Soy, Wheat, Sulphites)

2 tbsp

Maple Syrup

2 unit(s)

Sweet Potato

7 g

Chives

227 g

Sugar Snap Peas

1 unit(s)

Sour Cream

(Contains: Milk)

Not included in your delivery

¼ tsp

Salt*

2 tbsp

Unsalted Butter*

(Contains: Milk)

0.13 tsp

Pepper*

½ tbsp

Oil*

Calories700 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate65 g
Sugar32 g
Dietary Fiber7 g
Protein32 g
Cholesterol120 mg
Sodium1020 mg
Trans Fat0.5 g
Potassium1350 mg
Calcium200 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Pot
•Measuring Spoons
•Large Non-Stick Pan
•Strainer
•Potato Masher

Cooking Steps

PDF
Cook sweet potatoes
1
  • 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.


Prep
2
  • Meanwhile, thinly slice chives. Trim snap peas.
  • Pat salmon dry with paper towels, then season both sides with salt and pepper.
Cook snap peas
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) butter, 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, then cover to keep warm.
Cook salmon and make glaze
4
  • Add 1/2 tbsp (1 tbsp) oil, 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 to the plate with snap peas, then cover to keep warm.
  • Add soy sauce, maple syrup and 2 tbsp (4 tbsp) water to the same pan.
  • Cook, stirring often, until glaze thickens slightly, 3-4 min.


Mash potatoes
5
  • 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 (2 tbsp) butter into sweet potatoes until smooth.
  • Season with salt and pepper, to taste.
Finish and serve
6
  • Remove and discard 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.

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