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!

Allergens:
Salmon
Barley
Wheat
Milk
Egg
Mustard

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
DifficultyMedium

Ingredients

serving amount

450 g

Jumbo Salmon Fillet

(Contains Salmon)

2 unit(s)

Sandwich Bun

(Contains Barley, Wheat)

2 unit(s)

Corn on the Cob

1 unit(s)

Iceberg Lettuce Head

113 g

Baby Heirloom Tomatoes

1 unit(s)

Lemon

14 g

Chives

28 g

Crispy Shallots

(Contains Wheat)

1 unit(s)

Sour Cream

(Contains Milk)

4 tbsp

Mayonnaise

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

1 tbsp

Brown Sugar

2 tbsp

Whole Grain Mustard

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

2 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

4 tbsp

Unsalted Butter*

0.06 tsp

Salt*

½ tsp

Sugar*

¼ tsp

Pepper*

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Nutrition Values

Calories1300 kcal
Fat82 g
Saturated Fat28 g
Carbohydrate86 g
Sugar20 g
Dietary Fiber9 g
Protein60 g
Cholesterol230 mg
Sodium2290 mg
Trans Fat1.5 g
Potassium1800 mg
Calcium200 mg
Iron6.5 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
Large Pot
Medium Bowl
Colander

Instructions

Prep and marinate tomatoes
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.
Roast salmon
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 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
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.
Make DIY ranch
4
  • 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
5
  • 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
6
  • 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.
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