Maple Butter Baked Salmon with Wild Rice

Name: Maple Butter Baked Salmon with Wild Rice and Warm Spice Roasted Root Vegetable
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 250 g Salmon Fillets, skin-on; ½ cup Wild Rice Medley; 2 unit(s) Rainbow Heirloom Carrots; 227 g Brussels Sprouts; 28 g Pecans; 2 tbsp Maple Syrup; 1 tbsp Whole Grain Mustard; 28 g Dried Cranberries; ¼ cup Goat Cheese, crumbled; 2 unit(s) Vegetable Broth Concentrate; 2 g Warming Spice Blend; 3.5 g Thyme; 2 tbsp Butter*; ¼ tsp Salt*; 0.13 tsp Pepper*; 1 tbsp Oil*

and Warm Spice Roasted Root Vegetable

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Allergens:

Salmon

•Pecans

•Mustard

•Milk

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 Time15 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

½ cup

Wild Rice Medley

2 unit(s)

Rainbow Heirloom Carrots

227 g

Brussels Sprouts

28 g

Pecans

(Contains: Pecans May contain traces of: Mustard, Peanuts, Soy, Sulphites, Egg, Gluten, Milk)

2 tbsp

Maple Syrup

1 tbsp

Whole Grain Mustard

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

28 g

Dried Cranberries

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

¼ cup

Goat Cheese, crumbled

(Contains: Milk)

2 unit(s)

Vegetable Broth Concentrate

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

2 g

Warming Spice Blend

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

3.5 g

Thyme

Not included in your delivery

2 tbsp

Butter*

(Contains: Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

Nutrition Values

Calories970 kcal

Fat45 g

Saturated Fat15 g

Carbohydrate93 g

Sugar34 g

Dietary Fiber11 g

Protein39 g

Cholesterol125 mg

Sodium950 mg

Trans Fat1 g

Potassium1550 mg

Calcium225 mg

Iron4 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

•Medium Pot

•Large Non-Stick Pan

•Baking Sheet with Baking Paper

•Medium Bowl

•Baking Sheet

•Aluminum Foil

Cooking Steps

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To a medium pot, stir in wild rice medley, vegetable broth concentrate, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.
Strip thyme leaves from stems, then finely chop.

Heat a large non-stick pan over medium.
When hot, add pecans to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
Remove and discard outer leaves, then trim and discard stem end of Brussels sprouts. Halve Brussels sprouts (if larger, quarter them)
Peel carrots, then cut into 1/2-inch rounds.

To a lined bakin sheet, add carrots, brussels, 1 tbsp (2 tbsp) oil, half the thyme and half the Warming Spice Blend. Season with salt and pepper, toss to combine. Roast in the middle of the oven for 20-22 min, stirring halway through, until tender.

Meanwhile, in a microwave safe bowl, add 2 tbsp (4 tbsp) butter and microwave for 30 seconds. Add 1 tbsp (2 tbsp) oil, maple syrup, remaining thyme and remaining Warming Spice Blend. Season with salt and pepper, then stir to combine.
Pat Salmon dry with paper towel.
Place salmon on a aluminum-foil lined baking sheet and brush maple butter over top.
Roast in the bottom of the oven for 10-12 min, until salmon is cooked through.**

*Option to toast pecans with sauce and roast on top of salmon