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Wednesday, January 7, 2015

Pioneer Womans Perfect Salmon with Giada's Balsamic Glaze and Veggies!

New Years Eve, I was in the mood for seafood. 

I knew I wanted to use Giada's recipe for a balsamic glaze and veggies, but I also knew that Pioneer Woman's method for cooking salmon is the cat's meow.  I love the recipes these ladies create, so today we are combining them for an awesome dinner. 

Once you use this method to cook salmon... you will never go back.  
It is super easy and creates perfect salmon.

Four 6-ounce center-cut salmon fillets, skinned
2 tablespoons olive oil
Kosher salt and freshly ground pepper

Pioneer Woman's Perfect Salmon Every Time 

Season your salmon with salt and pepper and drizzle olive oil on both sides.

Place the salmon on a foil lined baking sheet, 
and place the salmon in a COLD oven.  

Set the oven to 400 degrees and set your timer to 25 minutes
After 25 minutes pull out your salmon and viola.
It will come out perfectly cooked, juicy and flavorful every time. 

Snap Peas, Edamame, and a Balsamic Glaze

3/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, peeled and smashed or chopped

2 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
2 1/2 cups frozen shelled edamame (12 ounces), thawed
2 cups sugar snap peas (6 ounces), halved

While the salmon cooks, make the sauce and prep the veggies. 

For the glaze
In a small saucepan, bring the vinegar (2 cups), maple syrup (2 tbs), mustard (1 tbs) and garlic (1 clove smashed) to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes.  Set aside to cool for 5 minutes.

For the vegetables
 In a medium skillet, heat the olive oil over medium-high heat. 
Add two shallots (thinly sliced), 1 teaspoon of salt and 1/4 teaspoon of pepper, 
and cook until the shallots are softened, about 3 minutes. 

Add 2 cloves of minced garlic and cook until aromatic, about 30 seconds. Add the edamame (2.5 cups shelled) and snap peas (2 cups halved) and cook until warmed through, about 3 minutes. Season with salt and pepper.


  1. Katie, plan to make this tonight. Recipe says 3/4 cup vinegar but directions above photo says 2 cups vinegar! Yikes! I googled Giada's recipe and it says 3/4 cup. Just fyi in case you want to correct it.

    1. Kim, thank you SO MUCH for the correction! I guess there was too much wine when I wrote this post ;)

      Let me know how you like it!


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