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

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!


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

Preparation Time45 minutes
Cooking Time10 minutes


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


14 g


28 g

Crispy Shallots

(Contains Wheat)

2 unit

Sour Cream

(Contains Milk)

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Brown Sugar

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

285 g


(Contains Shrimp)

Not included in your delivery

¼ tsp


0.13 tsp


4 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp



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.


Small Bowl
Measuring Spoons
Silicone Brush
Baking Sheet
Aluminum Foil
Medium Bowl
Large Pot
Large Non-Stick Pan


Prep and marinate tomatoes
  • 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.
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 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.** 
Cook corn and make DIY ranch
  • 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.
Cook shrimp
  • 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.
Make chive-butter toasts
  • 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.
Finish and serve
  • 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.
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