Grilled Apricot-Mustard Salmon Dinner
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Grilled Apricot-Mustard Salmon Dinner

Grilled Apricot-Mustard Salmon Dinner

with Wild Rice and Summery Veggies

Get ready for bright summer flavours to take centre stage in tonight's dinner. Crisp baby cucumbers, sweet stone fruit and snappy asparagus are some of season's best offerings, and they're all part of this delicious grilled dish.

Low CO2

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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

½ cup

Wild Rice Medley

227 g


1 unit(s)

Stone Fruit

1 unit(s)

Mini Cucumber

56 g

Baby Spinach

7 g


1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

Apricot Spread

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

1 tbsp

Vegetable Stock Powder

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

1 tbsp

Whole Grain Mustard

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

¼ cup

Goat Cheese

(Contains Milk)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories730 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate75 g
Sugar23 g
Dietary Fiber6 g
Protein37 g
Cholesterol110 mg
Sodium950 mg
Trans Fat0.5 g
Potassium1300 mg
Calcium200 mg
Iron4.5 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.


Medium Pot
Measuring Spoons
Measuring Cups
Large Bowl
Small Bowl
Baking Sheet


Cook rice
  • Stir together stock powder, wild rice medley, 1 tbsp (2 tbsp) butter, 1 cup (2 cups) water and 1/8 tsp salt in a medium pot (use same for 4 ppl). Bring to a boil over high heat.
  • Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 20-24 min.
  • Remove the pot from heat. Set aside, still covered.
  • Trim and discard bottom 1 inch from asparagus.
  • Thinly slice cucumber.
  • Cut four sections off stone fruit, avoiding the pit.Thinly slice each section.
  • Finely chop dill.
Make sauces
  • Add vinegar, half the mustard and 1/2 tbsp (1 tbsp) apricot spread to a large bowl. Season with salt and pepper. Stir to mix. This is your dressing.
  • Add remaining mustard, remaining apricot spread and half the dill to a small bowl. Stir to mix. This is your glaze.
Prep grill items
  • When rice is halfway done, pat salmon dry with paper towels, then rub 1/2 tsp oil all over each piece. Season with salt and pepper.
  • Add asparagus and 1 tsp (2 tsp) oil to baking sheet. Season with salt and pepper. Toss to coat.
Grill salmon and asparagus
  • Add salmon to one side of grill, skin-side down. Close lid and grill, flipping halfway if skin begins to burn, until salmon is cooked through, 6-8 min.** (NOTE: Don't overcrowd your grill. Grill in batches if there isn't enough space.)
  • Add asparagus to other side of grill, Close lid and grill until lightly charred and tender, 3-6 min
  • Once cooked, transfer salmon and asparagus to the same baking sheet and cover to keep warm.
Finish and serve
  • Fluff rice with fork. Stir in remaining dill.
  • Add stone fruit, cucumber and baby spinach to bowl with dressing. Toss to coat.
  • Divide rice, salmon and salad between plates.
  • Spoon glaze over salmon.
  • Sprinkle goat cheese over salad.
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