Balsamic Glazed Salmon with Snap Peas Salad

This seasonal recipe will surely please your taste buds! The sweet and crunchy snap peas salad with feta cheese and balsamic glazed salmon was so mouth watering that my husband and I wiped out our plates in minutes; of course after I took some pictures. The idea was to keep the original flavors intact by using basic seasonings (salt and pepper) and to create a simple balsamic glaze that will compliment the whole dish. Feta cheese on the other hand is by far one of my favorite kinds of cheese to put in both warm and cold salads. So don’t be afraid to put a little extra if you fancy it like I do! Anyways, I’m sure you must be getting hungry by now so without further delay here’s the recipe;

Serves: 2


For the Glaze

1 Cup Balsamic Vinegar

2 T Honey, I used wildflower honey

For the Salad

1 Small Red Onion, Sliced

½ Pound Snap Peas

1 Medium Peach, Sliced

½ Cup Blueberries

½ Cup Feta Cheese plus more as desired

Pinch of Sugar

Salt & Fresh Ground Pepper

Extra Virgin Olive Oil

For the Salmon

2 4-ounce Salmon Fillets, skin removed

Vegetable Oil

Salt & Fresh Ground Pepper

Fresh Lemon


For the Glaze

1. Put balsamic vinegar and honey in a 2 Qts. pot and place it on medium heat till the sauce begins to thicken and coat the back of the spoon. Check in between while prepping other ingredients. When it’s done let it cool completely.

For the Salad

1. Place a medium non-stick pan on medium heat. Put a T of olive oil and red onions along with a pinch of sugar and salt. Increase the heat for few minutes to brown the onions. Then lower the heat and cook for 2 minutes.

2. Set aside the onions in a bowl and in the same pan add a touch of olive oil and add snap peas. Put a lid on the pan and cook until the snap peas are slightly soft but remain crunchy. Place the snap peas in the same bowl as onions.

3. Increase the heat and put peach slices into the pan evenly, brown them on both sides.

4. Place everything back into the pan and season with salt and pepper and taste.

5. Add blueberries and feta cheese to the salad when the fish is cooked and ready to be served.

For the Salmon

1. Heat up a medium non-stick pan on fairly high heat with a T of vegetable oil and wait for the pan to heat up. The pan should be hot but not smoky.

2. Take out the fillets and dry any moisture on the fish with a paper towel. This step ensures a perfect brown sear! Now generously sprinkle salt all over the fillets and place them flesh side down into the pan. You should hear a sizzle! Let it cook for 4 minutes.

3. Next, slide a fish spatula underneath the fish gently and if it resists then give it another minute or two. Then turn the fish on the other side and lower the heat all the way and cover with a lid. Let it cook for another 5 minutes and then turn off the gas. Squeeze fresh lemon juice on top and drizzle some balsamic glaze when the plates are ready.




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