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

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

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2005

Recipe3 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/2 cup 1/2cupwhite balsamic vinegar
  • 4 4salmon filletsalmon fillets, (about 6 oz/175 g each)
  • 1/4 tsp 1/4tspcracked peppercorns

Corn and Sugar Snap Pea Salad:

  • 4 4corn cobcorn cobs
  • 1 cup 1cupsugar snap peasugar snap peas
  • 1/2 cup 1/2cupfrozen peas, thawed
  • 1/2 cup 1/2cupchopped sweet onionsweet onions
  • 3 tbsp 3tbspvegetable oil
  • 2 tbsp 2tbsplime juice
  • 1 tbsp 1tbspminced jalapeño pepperjalapeño peppers
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tspgranulated sugar
  • 1/4 cup 1/4cupshredded fresh mint
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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 Information Per serving: about

cal 558 pro 33g total fat 27g sat. fat 4g
carb 52g fibre 8g chol 74mg sodium 656mg

% RDI:

calcium 4 iron 17 vit A 11 vit C 52
folate 62
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