Glazed Salmon with a Warm White Bean, Soybean and Broccoli Salad
Preparation
20 MIN
Cooking
20 MIN
Servings
4

Glazed Salmon with a Warm White Bean, Soybean and Broccoli Salad

Ingredients

    Warm White Bean, Soybean and Broccoli Salad

  • 1 onion, finely chopped
  • 2 tablespoons (30 ml) canola oil
  • 1 clove garlic, finely chopped
  • 1 teaspoon (5 ml) fresh ginger, finely chopped
  • 1 cup (250 ml) chicken broth
  • 1 can 19 oz (540 ml) white beans, rinsed and drained
  • 1 1/2 cup (375 ml) frozen and thawed shelled soybeans
  • 2 cups (500 ml) broccoli cut into small florets
  • 1/2 cup (125 ml) roasted cashews
  • Salt and pepper

    Salmon

  • 2 tablespoons (30 ml) brown sugar
  • 2 tablespoons (30 ml) rice vinegar
  • 2 tablespoons (30 ml) hoisin sauce
  • 1 tablespoon (15 ml) soy sauce
  • 2 teaspoons (10 ml) Sriracha sauce or other hot pepper sauce
  • 1 1/2 lb (675 g) salmon fillet, skin removed, cut into 4 steaks

Preparation

Warm White Bean, Soybean and Broccoli Salad

  1. In a saucepan, brown the onion in the oil. Season with salt and pepper. Add the garlic and ginger and cook for 1 minute. Add the broth and white beans and bring to boil. Add the soybeans and broccoli. Bring to a boil and cook for 5 to 6 minutes or until the vegetables are tender. Add the nuts and stir to combine. Adjust the seasoning. Keep warm.

Glazed Salmon

  1. In a bowl, combine all the ingredients except for the salmon.
  2. In a large non-stick skillet, brown the salmon steaks in the oil over medium heat for about 5 minutes. Season with salt and pepper. Turn the salmon steaks and cook for about 2 minutes. Add the sauce and reduce until syrupy and the salmon is to the desired doneness. Drizzle the fish with the sauce while cooking. Serve the salmon with the salad and drizzle with the sauce.