Maple Glazed Salmon with Edamame and Quinoa Hash
The First time I made this dish, I told my boyfriend it was the greatest dish I have ever created. The next time I made it for my family, I got oohs and aahs and have had them hounding me for the recipe ever since.. so here it is!
Ingredients: Salmon (serves 2)
– 2 Medium Pacific Salmon Fillets – 1 Lemon for Zest and Juice
– 2 TBS Olive Oil – 2 TBS Maple Syrup
– Salt and Pepper
– 3 TBS chopped Tarragon – 2 Cups Chopped Red Potato Potato
– 1 Cup Shelled Edamame – 1/4 Cup Red Onion
– 1 Cup Mixed Mushrooms – 1/2 Cup Chicken Stock
-1/2 Cooked Quinoa -1/4 cup Chopped Chives
– 2 TBS Olive Oil
Ingredients: (Yogurt “Creme Fraiche”)
– 1 Cup Greek Yogurt – 1 TBS Real Maple Syrup
– 1 TBS Lemon Zest – 1 TBS Lemon Juice
-1/3 Cup Chopped Chives – Salt and Pepper to taste
Hash: In a large skillet on medium-high heat, toss potatoes and red onions in olive oil. Cook for about 5 minutes o until potatoes begin to brown slightly and then add mushrooms and tarragon. Cook for 5 more minutes and then add chicken stock and reduce heat to a low simmer. Cover and cook for 10 minutes. Leave hash on simmer until salmon is finished. Within one minute of serving, add cooked Quinoa and Edamame to cook through.
Salmon: Preheat oven to 450. Start by combining maple syrup, olive oil, S &P and a TBS of lemon juice. Pour atop salmon fillets and let sit for 30 min. Heat a large skillet on high heat and add 1 TBS of Olive Oil. Place salmon in skin side up and cook for 2 minutes. Flip so skin side is down and cook for another 2 minutes. Transfer to an oven proof metal dish and cook in the oven for 7-10 more minutes.
Yogurt ” Creme Fraiche”: Combine all ingredients and mix well. Let stand in fridge until assembly is ready.
Assembly: On a plate or deep bowl scoop a heap of the hash and place with chives on top. Remove skin from salmon and place atop hash. Spoon a healthy portion of yogurt “creme fraiche” atop the salmon and garnish with more chives. Serve with a lemon wedge and enjoy! (I always serve extra “creme fraiche” on the side in case anyone wants extra… they often do:)