Brown Sugar and Mustard-Glazed Salmon
with Chive-Butter Shrimp, Corn on the Cob and Wedge Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 contain traces of: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Brown Sugar
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy, Egg)
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
Utensils
Cooking Steps
- 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.
- 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.**
- 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.
- 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.
- 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.
- 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.
