Brown Sugar and Mustard-Glazed Salmon

Name: Brown Sugar and Mustard-Glazed Salmon with Corn on the Cob and Wedge Salad
Total time: 45 min
Yield: 2
Cuisine: Canadian
Ingredients: 500 g Jumbo Salmon Fillet; 2 unit(s) Sandwich Bun; 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; 1 unit(s) Sour Cream; 4 tbsp Mayonnaise; 1 tbsp Brown Sugar; 2 tbsp Whole Grain Mustard; 8 g Garlic Salt; 4 tbsp Unsalted Butter*; 0.06 tsp Salt*; ½ tsp Sugar*; ¼ tsp Pepper*

with Corn on the Cob and Wedge Salad

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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

•Wheat

•Barley

•Milk

•Egg

•Mustard

The quantities provided above are averages only.

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

500 g

Jumbo Salmon Fillet

(Contains: Salmon)

2 unit(s)

Sandwich Bun

(Contains: Wheat, Barley May contain traces of: Tree nuts, Sesame, Soy)

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 May contain traces of: Gluten)

1 unit(s)

Sour Cream

(Contains: Milk May contain traces of: Milk)

4 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 tbsp

Brown Sugar

(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

2 tbsp

Whole Grain Mustard

(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)

8 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

4 tbsp

Unsalted Butter*

0.06 tsp

Salt*

½ tsp

Sugar*

¼ tsp

Pepper*

Nutrition Values

Calories1320 kcal

Fat84 g

Saturated Fat29 g

Carbohydrate90 g

Sugar22 g

Dietary Fiber10 g

Protein61 g

Cholesterol235 mg

Sodium2250 mg

Trans Fat1.5 g

Potassium1950 mg

Calcium225 mg

Iron7 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

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 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.