Brown Sugar and Mustard-Glazed Salmon
with Chive-Butter Shrimp, Corn on the Cob and Wedge SaladCalories
:
1260 kcalProtein
:
63g proteinTotal
:
45 minutesDifficulty
:
MediumNew
Allergens:
- Salmon
- Barley
- Wheat
- Milk
- Egg
- Mustard
- Shrimp
- Sulphites
- Wheat
- Mustard
- Crustaceans
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Egg
This feasts features succulent salmon with a sweet and savoury glaze that couldn't be more Canadian. Both toasts and corn on the cob are slathered with 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 unit
Sandwich Bun
(Contains: Barley, Wheat)
2 unit
Corn on the Cob
1 unit
Iceberg Lettuce Head
113 g
Baby Heirloom Tomatoes
1 unit
Lemon
14 g
Chives
28 g
Crispy Shallots
(Contains: Wheat)
2 unit
Sour Cream
(Contains: Milk)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Brown Sugar
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
285 g
Shrimp
(Contains: Shrimp)
Not included in your delivery
¼ tsp
Pepper*
0.13 tsp
Salt*
4 tbsp
Unsalted Butter*
(Contains: Milk)
½ tsp
Sugar*
Nutrition Values
Calories1260 kcal
Fat76 g
Saturated Fat29 g
Carbohydrate88 g
Sugar22 g
Dietary Fiber9 g
Protein63 g
Cholesterol365 mg
Sodium1900 mg
Trans Fat1.5 g
Potassium1600 mg
Calcium300 mg
Iron6 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.
Utensils
•Zester
•Small Bowl
•Measuring Spoons
•Silicone Brush
•Baking Sheet
•Aluminum Foil
•Medium Bowl
•Large Pot
•Strainer
•Large Non-Stick Pan
•Colander
Cooking Steps
1
- Remove and discard outer layer of iceberg lettuce. Remove stem, then quarter iceberg leaving each wedge intact.
- Thinly slice chives
- Zest, 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.
2
- 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 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, 12-15 min.**
3
- 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 and 1/4 tsp (1/2 tsp) sugar to a medium bowl. Season with salt and pepper, then stir to combine.
4
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Remove from heat. Cover to keep warm.
5
- Halve buns.
- Add remaining lemon zest, 1 tbsp (2 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 shrimp and corn.
- Arrange buns on an unlined baking sheet, cut-sides up. Spread remaining chive butter onto each bun 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!)
- Meanwhile, add 1 tbsp (2 tbsp) reserved butter to pan with shrimp. Toss to coat.
6
- Drain corn.
- Divide salmon, shrimp, corn 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.
- Cut toasts in half, if desired. Serve toasts alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, with particular praise for the corn on the cob and overall taste.
- Ease of prep: Some found the recipe complex, with multiple components making it challenging to prepare all at once.
- Suggestions: Consider simplifying the recipe by focusing on fewer elements, like pairing the salmon with corn.
- Portions: The recipe provided ample food, with some customers able to split it into two meals.
