Soy-Maple Glazed Salmon
with Green Beans and Sweet Potato Mash- Saumon
- Soya
- Blé
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Lait
- Moutarde
- Sésame
- Sulfites
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!
Ingrédients
570 g
Filets de saumon, sans la peau
(Contient: Saumon)
4 cs
Sauce soya
(Contient: Soya, Blé Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame, Sulfites)
4 cs
Sirop d'érable
4 pièce(s)
Patate douce
7 g
Ciboulette
2 pièce(s)
Crème sure
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.
