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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
450 g
Jumbo Salmon Fillet
(Contains Salmon)
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
Lemon
14 g
Chives
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
6 tbsp
Sour Cream
(Contains Milk)
4 tbsp
Mayonnaise
(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
Sugar*
0.06 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, remove 4 tbsp (8 tbsp) butter from the fridge and set aside to come up to room temperature. Preheat the oven to 450ËšF. 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.
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.**
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.
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.
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!)
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.
