Sweet Maple Salmon
with Mustard-Tossed Veggies
Cooking time
10 minutes
Servings
2/4
Calories
/serving
Fillets of salmon shine under sweet maple seasonings. Even more mouth-watering, the fish rests over lofty servings of bulgur with a fresh counterpoint from dill fronds. It’s all grounded with sautéed Brussels and beets tossed with a prickle of whole-grain mustard.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 14g Dill
- 200g Diced beets
- 200g Brussels sprouts
- 15ml Whole-grain mustard
- 80g Bulgur
- 30ml Vegetable demi-glace
- 10g Sweet Maple spices (sugar, sea salt, maple sugar, black pepper, garlic, onion, coriander, chili, maple flavour)
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Medium pan (non-stick if possible)
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Mise en place
- Halve the Brussels sprouts lengthwise (quarter if large).
- Pick the dill fronds off the stems; roughly chop the fronds.
Sauté the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the beets and Brussels sprouts. Sauté, 5 to 7 min., until beginning to brown.
- Add 2 tbsp water (double for 4 portions) and sauté, 2 to 3 min., until the water has evaporated and the vegetables are tender.
- Add the mustard, ½ the spices and S&P; stir well.
Cook the bulgur
- Meanwhile, in a medium pot, combine the bulgur, demi-glace, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Cook the salmon
- Meanwhile, pat the salmon dry; season with the remaining spices and S&P.
- In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Finish & serve
- To the pot of bulgur, add ⅓ of the dill and S&P; stir well.
- Divide the bulgur between your plates.
- Top with the vegetables and salmon.
- Garnish with the remaining dill. Bon appétit!
Discover all our best recipes and more
Celebrate 10 years of Goodfood with our very first cookbook, just in time for the holidays! Filled with our most-loved recipes, it's the perfect gift for the food enthusiasts in your life. Get yours now and savor a decade of Goodfood magic!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
