Ingredients
SALMON
4 skinless salmon filets (150 g each)
1 orange, organic, zest and juice
1 Taylor & Colledge Vanilla Pod
50 ml maple syrup
1 garlic clove, sliced
1 tbsp olive oil
VEGETABLES
1 garlic clove, sliced
3 scallions
3 baby Pak Choi
1 tbsp olive oil
150 g snap peas
150 g edamame
200 g green beans
50 ml vegetable broth
4 tbsp soy sauce
2 tbsp sesame seeds
Salt, Pepper
Instructions
Step 1: For your orange-vanilla glazed salmon with green vegetables, cut the salmon in 4 pieces and place them in a casserole or deep plate.
Step 2: Combine orange juice, orange zest, maple syrup and garlic to small saucepan. Split the vanilla pod with a knife and scrape out the seeds. Add both to the saucepan and bring to a boil. Pour the liquid over the salmon and marinade for 30 minutes.
Step 3: Slice the scallions into 1 cm pieces. Chop the pak choi. Remove the tough ends from the snap peas and green beans. Cook the snap peas, green beans and edamame in boiling water for 5 minutes, then drain.
Step 4: Heat 1 tbsp olive oil in a frying pan or skillet over medium-high heat. Sear the salmon, 4 minutes each side. Pour in the remaining marinade and evenly coat the salmon. Remove from heat once the salmon is cooked.
Step 5: In a second frying pan, heat 1 tbsp olive oil. Add the garlic, scallions and pak choi and stir fry for 3 – 4 minutes. Add snap peas, green peans and edamame. Pour in the broth and soy sauce, season with salt, pepper and sesame seeds.
Step 6: Serve the salmon on top of the green vegetables and drizzle with orange-vanilla marinade.
- Prep Time: 20 min.
- Resting Time: 30 min.
- Cook Time: 20 min.