Glazed Salmon and Edamame Hash

Glazed Salmon and Edamame Hash

Sunday lunch was my favorite of these new recipes from the meal planning.  The glazed salmon had a great sauce and the hash was an interesting mixture of vegetables.  It is a beautiful sunny day in Atlanta so after I post this recipe I think I will find something to do outside.  I need to pick up the fallen branches from the ice storm.  Or maybe I’ll point Davis in that direction!

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Glazed Salmon

 

1/4 cup apple jelly

1 tablespoon rice vinegar

2 tablespoons water

1 tablespoon soy sauce

1 teaspoon cornstarch

4 6-ounce skinless salmon fillets

1/4 teaspoon salt

3 carrots, cut into matchsticks

2 parsnips, cut into matchsticks

1/2 small onion, cut into thin strips

2 teaspoons olive oil

salt and pepper to taste

Stir-fry the carrots, parsnips and onion in the 2 teaspoons olive oil over medium-high heat.  Meanwhile, whisk together the apple jelly, vinegar, water, soy sauce, and cornstarch in a small bowl.  Pour into a small saucepan and heat over medium heat until slightly thickened.  Place the salmon on a lightly oiled baking sheet.  Sprinkle with salt and drizzle with olive oil.   Put the salmon under the broiler on high and cook until the fish flakes with a fork.  About 10 minutes.    Brush salmon with the soy glaze and pour the rest of the glaze over the parsnips and carrots.  Cook until heated through.  Serve salmon over parsnips and carrots.

 

Edamame Hash

 

1 medium sweet onion, minced

1 large clove garlic, minced

1 large sweet potato (or 2 medium), diced

1 12-ounce package frozen shelled edamame (green soybeans)

1 12-ounce package frozen corn ((I ended up not using the entire bag)

Seasoned Salt to taste

salt and pepper to taste

 

Mince garlic and onion and saute in olive oil in a large skillet.  Add sweet potato and edamame and continue to cook until desired tenderness.  Add corn and seasonings.

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