Soy-Maple Glazed Salmon
with Asparagus and Sweet Potato Mash
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Filets de saumon, sans la peau
(Contient: Saumon)
2 cs
Sauce soya
(Contient: Soya, Blé Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame, Sulfites)
2 cs
Sirop d'érable
340 g
Patate douce, en dés
7 g
Ciboulette
227 g
Asperges
1 pièce(s)
Crème sure
Pas inclus dans votre livraison
2 cs
Beurre non salé*
½ cs
Huile*
1 cc
Sel*
¼ cc
Sel et Poivre*
Ustensiles
Instructions
Combine sweet potatoes, 1 tsp salt and enough water to cover in a large pot (approx. 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 and discard the bottom 1-inch from asparagus. 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 asparagus. Cook, stirring occasionally, until asparagus are tender, 2-3 min. (TIP: Don't overcrowd the pan; cook asparagus in 2 batches for 4 ppl) 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 min per side.** Transfer to the plate with asparagus 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 and 1 tbsp butter (dbl for 4 ppl) until smooth. Season with salt and pepper.
Toss asparagus with half the chives. Divide asparagus, mashed sweet potatoes and salmon between plates. Drizzle soy-maple glaze over salmon. Sprinkle over remaining chives.
