ADVERTISEMENT

Glazed Salmon and Vegetable Medley

Glazed Salmon and Vegetable Medley
YIELDS
4 servings
ADVERTISEMENT

Ingredients

Children's salmon and glaze:

2 4
oz Atlantic salmon fillets (2)
1
Tbsp unsalted butter, melted (15ml)
2
Tbsp maple syrup (30ml)
2
Tbsp soy sauce (30ml)

Adults' salmon and glaze:

2 6
oz Atlantic salmon fillets (2)
1
Tbsp unsalted butter, melted (15ml)
1
tsp each grated lemon zest and juice (5ml each)
1
tsp maple syrup (5ml)
1
tsp finely chopped fresh dill (5ml)

Vegetable Medley:

1
Tbsp extra virgin olive oil (15ml)
2
cup sugar snap peas, strings removed (500ml)
1
cup green or yellow zucchini, cut into half-moons (250ml)
1
red pepper, thinly sliced (1)
¼
cup sliced Vidalia onion (50ml)
2
Tbsp finely chopped fresh mint (10ml)
salt and freshly ground pepper
ADVERTISEMENT

Directions

Step 1

Combine children’s glaze ingredients together and pour over their salmon fillets. Combine the adult’s glaze ingredients together, reserving the dill, and pour over the remaining salmon. Set aside for 30 minutes.

Step 2

Preheat oven to 450 F. Arrange fish fillets in 2 small, lightly greased baking pans and sprinkle lightly with salt & pepper. Bake for about 12-14 minutes, or until salmon is lightly browned on top and flakes easily with a fork.

Step 3

During the last 5 minutes of cooking the salmon, prepare vegetable medley. Heat olive oil in a large nonstick skillet over medium-high heat. Add vegetables and sauté for 5 minutes, or until crisp-tender. Stir in mint and season to taste with salt and pepper. Sprinkle adult’s salmon with reserved dill, and serve fish with vegetables.

Step 4

Tip: Asparagus spears or green beans could be substituted for the snap peas. Rice or orzo would make a nice accompaniment to the fish.

Rate Recipe

My rating for Glazed Salmon and Vegetable Medley
ADVERTISEMENT