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

By The Canadian Living Test Kitchen

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White Balsamic-Glazed Salmon with Corn and Sugar Snap Pea Salad
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	558558 cal
pro	33 g33g pro
total fat	27 g27g total fat
sat. fat	4 g4g sat. fat
carb	52 g52g carb
fibre	8 g8g fibre
chol	74 mg74mg chol
sodium	656 mg656mg sodium
% RDI:	-
calcium	44 calcium
iron	1717 iron
vit A	1111 vit A
vit C	5252 vit C
folate	6262 folate

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.

Ingredients

1/2 cup white balsamic vinegar 1/2 1/2cup cupwhite balsamic vinegar
4 4salmon filletsalmon fillets, (about 6 oz/175 g each)
1/4 tsp cracked peppercorns 1/4 1/4tsp tspcracked peppercorns
Corn and Sugar Snap Pea Salad:
4 corn cobs 4 4corn cobcorn cobs
1 cup sugar snap peas 1 1cup cupsugar snap peasugar snap peas
1/2 cup frozen peas , thawed1/2 1/2cup cupfrozen peas, thawed
1/2 cup chopped sweet onions 1/2 1/2cup cupchopped sweet onionsweet onions
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
2 tbsp lime juice 2 2tbsp tbsplime juice
1 tbsp minced jalapeño peppers 1 1tbsp tbspminced jalapeño pepperjalapeño peppers
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp granulated sugar 1/4 1/4tsp tspgranulated sugar
1/4 cup shredded fresh mint 1/4 1/4cup cupshredded fresh mint

Preparation

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.

Source : Canadian Living Magazine: August 2005