Soy-Maple Glazed Salmon
with Sugar Snap Peas and Sweet Potato Mash
Ingredients: Sweet potato • Salmon fillets • Sugar snap peas • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Maple syrup • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Chives.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 tbsp
Maple Syrup
3 unit(s)
Sweet Potato
7 g
Chives
227 g
Sugar Snap Peas
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Milk, Crustaceans, Egg, Fish, Gluten, Mustard, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- 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 portions).
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium.
- Simmer uncovered for 10-12 min, stirring occasionally, until fork-tender.
- Meanwhile, thinly slice chives.
- Trim 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.
- When hot, add 1 tbsp (2 tbsp) butter, then snap peas. Cook for 2-3 min, stirring occasionally, until snap peas are tender. Season with salt and pepper.
- Transfer snap peas to a plate, then cover to keep warm.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down, to the same pan.
- Pan-fry for 3-4 min, until skin is crispy.
- Flip and cook for 2-3 min, until salmon is cooked through.**
- Transfer to the plate with snap peas, then cover to keep warm.
- Reduce heat to medium-low.
- Add soy sauce, maple syrup and 2 tbsp (4 tbsp) water to the same pan.
- Cook for 1-3 min, stirring often, until glaze thickens slightly.
- 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 1/4 tsp (1/2 tsp) salt and pepper.
- Remove and discard salmon skin, if you like.
- Divide snap peas, sweet potato mash and salmon between plates.
- Drizzle soy-maple glaze over salmon.
- Sprinkle remaining chives over top.
