Maple Glazed Salmon

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

Ingredients: Hash

–  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:) 


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