Maple Glazed Salmon with Edamame, Broccoli & Vermicelli Noodles
This recipe features beautiful wild caught salmon from my fave butcher box delivery service Butcher Crowd.
Butcher Crowd are a meat box delivery service that provide Aussies with 100% Grass-Fed/Finished Beef & Lamb, Free Range/Pasture Raised Chicken & Pork and of course also have 100% Wild Seafood.
The difference between wild caught and farmed salmon is amazing! First you can pick it a mile away as wild salmon is dark and rich in colour, the taste is incredible and the health benefits are insane. I don't think I can go one week without at least one serving of salmon.
Servings: 2
Ingredients
2 tsp Extra Virgin Olive Oil
¼ cup Maple Syrup
2 tbsp Tamari
1 tsp Sesame seeds
2 x 150g Salmon Fillets, skin on
1 Garlic Clove, minced
½ Onion, thinly sliced
½ Broccoli, cut into florets
½ cup Edamame Beans
1 Spring Onion, finely sliced
100g Vermicelli Noodles, prepared as per packet instructions
Salt & Pepper, to taste
Method
1. Combine maple syrup, tamari and sesame seeds in a shallow dish.
2. Place salmon in dish and marinade for at least 20 minutes, flipping halfway.
3. Heat a medium frying pan on medium heat until pan is hot.
4. Add half the oil and allow to coat the pan.
5. Add to salmon to pan skin side down (set aside remaining marinade), allow to sear until lightly crisped, approximately three minutes on each side.
6. Meanwhile, heat remaining oil in a separate small frying pan, add onion and garlic and cook until fragrant, approximately 2 minutes.
7. Add broccoli and cook until tender, approximately 3 minutes.
8. Add edamame beans and spring onion and cook until heated through.
9. Add noodles and remaining sauce to pan and combine with vegetables.
10. Serve noodles and vegetables topped with salmon.
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