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Brown Sugar and Mustard-Glazed Salmon
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Brown Sugar and Mustard-Glazed Salmon

Brown Sugar and Mustard-Glazed Salmon

with Corn on the Cob and Wedge Salad

This summer feasts features succulent salmon with sweet and savoury glaze that couldn't be more Canadian. Corn on the cob and toasts are slathered with a rich chive compound butter. Kick it old school with a wedge salad, topped with DIY ranch, heirloom baby tomatoes and crispy shallots!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes


serving amount

450 g

Salmon Fillets

(Contains Salmon/Saumon)

2 unit

Sub Roll

(Contains Barley, Wheat)

2 unit

Corn on the Cob

½ unit

Iceberg Lettuce Head

113 g

Baby Heirloom Tomatoes

1 unit


14 g


28 g

Crispy Shallots

(Contains Sulphites, Wheat)

6 tbsp

Sour Cream

(Contains Milk)

4 tbsp


(Contains Egg, Mustard)

1 tbsp

Brown Sugar

2 tbsp

Whole Grain Mustard

(Contains Mustard)

2 tsp

Garlic Salt

Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


0.06 tsp


¼ tsp



Nutrition Values

Calories1460 kcal
Fat91 g
Saturated Fat32 g
Carbohydrate96 g
Sugar27 g
Dietary Fiber10 g
Protein66 g
Cholesterol230 mg
Sodium2220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Measuring Spoons
Baking Sheet
Paper Towel
Silicone Brush
Aluminum Foil
Large Pot
Medium Bowl


Prep and marinate tomatoes

Before starting, remove 4 tbsp (8 tbsp) butter from the fridge and set aside to come up to room temperature. Preheat the oven to 450˚F. Wash and dry all produce. Remove and discard outer layer of iceberg lettuce. Remove stem, then quarter iceberg leaving each wedge intact.Thinly slice chivesZest, then juice half the lemon. Cut remaining lemon into wedges.Husk corn, then halve crosswise.Quarter tomatoes. Add tomatoes, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a small bowl. Season with salt and pepper, then stir to coat.

Roast salmon

Combine brown sugar and mustard in another small bowl. Line a baking sheet with foil, leaving overhang on all sides.Pat salmon dry with paper towels, then season tops and sides with 1 tsp (2 tsp) garlic salt and pepper. Add salmon to prepared baking sheet, skin-side down. Spread brown sugar-mustard mixture over top. Bake in the middle of the oven until cooked through, 16-20 min.**

Cook corn

Meanwhile, add corn and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Season with salt. Cover and bring to a boil over high heat, 3-4 min.Once boiling, remove from heat and set aside, still covered.

Make DIY ranch

Meanwhile, add sour cream, mayo, half the lemon zest, remaining lemon juice, 1 tbsp (2 tbsp) chives, 1/2 tsp (1 tsp) garlic salt and 1/4 tsp (1/2 tsp) sugar to a medium bowl. Season with pepper, then stir to combine.

Make chive-butter toasts

Halve rolls.Add remaining lemon zest, remaining garlic salt, 1 tbsp chives and 4 tbsp (8 tbsp) softened butter to another medium bowl. Season with pepper, then stir to combine. Reserve half the chive butter for serving with corn. Arrange rolls on an unlined baking sheet, cut side up. Spread remaining chive butter onto each roll half. Toast in the top of the oven until golden-brown, 4-6 min. (TIP: Keep an eye on toasts so they don't burn!)

Finish and serve

Drain corn. Cut toasts in half, if desired. Divide salmon, corn, toasts and half the lettuce wedges (use all for 4 ppl) between plates. Dollop some ranch over lettuce wedges, then top with marinated tomatoes, crispy shallots and any remaining chives.Serve any remaining ranch alongside. Dollop reserved chive butter over corn. Squeeze a lemon wedge over top, if desired.