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Glaze:3/4 cup balsamic vinegar2 tablespoons maple syrup1 tablespoon Dijon mustard1 clove garlic, peeled and smashed or choppedSalmon:Four 6-ounce center-cut salmon fillets, skinned2 tablespoons olive oilKosher salt and freshly ground pepperVegetables:2 tablespoons olive oil1 large or 2 small shallots, thinly slicedKosher salt and freshly ground pepper2 cloves garlic, peeled and smashed or chopped2 1/2 cups frozen shelled edamame (12 ounces), thawed2 cups sugar snap peas (6 ounces), halvedDirectionsFor the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic 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 salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.© 2014 Television Food Network, G.P. All RightRead more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/balsamic-glazed-salmon-recipe.print.html?oc=linkback

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