White Balsamic-Glazed Salmon with Corn and Sugar Snap Pea Salad

White Balsamic-Glazed Salmon with Corn and Sugar Snap Pea Salad 580 Author: Canadian Living Credits: White Balsamic-Glazed Salmon with Corn and Sugar Snap Pea Salad 580

Summer is not summer without corn on or off the cob. Here's a new way to enjoy it – in a salad with a hint-of-heat jalapeño dressing and some crispy glazed salmon.

  • Portion size 4 servings

Ingredients

  • 1/2 cup white balsamic vinegar
  • 4 salmon fillet (about 6 oz/175 g each)
  • 1/4 teaspoon cracked peppercorns
Corn and Sugar Snap Pea Salad:
  • 4 corn cob
  • 1 cup sugar snap pea
  • 1/2 cup frozen peas thawed
  • 1/2 cup chopped sweet onion
  • 3 tablespoons vegetable oil
  • 2 tablespoons lime juice
  • 1 tablespoon minced jalapeño pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon granulated sugar
  • 1/4 cup shredded fresh mint

Method

n small saucepan, bring vinegar to boil; boil until syrupy and reduced to 3 tbsp (50 mL), about 6 minutes. Let cool.

Corn and Sugar Snap Pea Salad: In large saucepan of boiling water, cover and cook corn until kernels are tender, about 8 minutes; remove with tongs and chill in cold water. Drain well.

In same saucepan, blanch sugar snap peas until tender-crisp, about 2 minutes. Drain and chill in cold water; drain again. Cut sugar snap peas crosswise into thirds; place in large bowl. Slice kernels off cobs and add to bowl along with thawed peas and onion.

In small jar with tight-fitting lid, shake together oil, lime juice, jalapeño pepper, salt, pepper and sugar. (Make-ahead: Set reduced vinegar, dressing and vegetables aside for up to 6 hours.) Pour dressing over salad. Add mint; toss to combine.

Line rimmed baking sheet with foil; grease foil. Place salmon, skin side down, on foil. Divide reduced vinegar between 2 small bowls; brush 1 over salmon. Sprinkle with peppercorns. Broil 6 inches (15 cm) from heat until browned and fish flakes easily when tested, about 6 minutes.

Arrange salad on plates. Top each with salmon; brush with remaining reduced vinegar.

Nutritional facts Per serving: about

  • Sodium 656 mg
  • Protein 33 g
  • Calories 558.0
  • Total fat 27 g
  • Cholesterol 74 mg
  • Saturated fat 4 g
  • Total carbohydrate 52 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 62.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 52.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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White Balsamic-Glazed Salmon with Corn and Sugar Snap Pea Salad