Maple-Mustard Grilled Salmon
with Corn and Zucchini Wild Rice
Ingredients: Salmon fillets • Zucchini • Thaw-friendly corn (corn, modified vinegar) • Wild rice medley (parboiled rice, wild rice) • Maple syrup • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 tbsp
Maple Syrup
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
½ cup
Wild Rice Medley
113 g
Corn Kernels
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Wheat, Milk, Sesame, Mustard, Tree nuts, Peanuts)
1 unit(s)
Zucchini
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Soy, Wheat, Milk, Sesame, Mustard, Tree nuts, Peanuts)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
2.5 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce.
- Using a strainer, rinse wild rice medley until water runs clear.
- To a medium pot, add rice, corn, stock powder, 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.
- Meanwhile, quarter zucchini lengthwise.
- To a medium bowl, add zucchini, 1/2 tbsp (1 tbsp) oil, half the Dill-Garlic Spice Blend, salt and pepper. Toss to combine, then set aside.
- To a small bowl, add mustard and maple syrup. Stir to combine.
- Pat salmon dry with paper towels. Arrange salmon on a plate. Drizzle with 1 tsp (2 tsp) oil, then season with remaining Dill-Garlic Spice Blend, salt and pepper. Flip to coat.
- Add zucchini to one side of the grill. Close lid and grill 8-12 min, flipping once, until tender-crisp.
- Transfer zucchini back to the medium bowl.
- Once zucchini has been flipped, arrange salmon skin-side down on the other side of the grill. Close lid and grill for 6-9 min, until salmon is cooked through.**
- Transfer cooked salmon to a baking sheet, then cover to keep warm.
- Once zucchini is cooked, cut into 1/2-inch pieces.
- Once rice is tender, add 1 tbsp (2 tbsp) butter and zucchini to rice. Stir for 1 min, until butter melts and coats rice.
- Divide rice between bowls.
- Carefully remove and discard salmon skin, if you like.
- Place salmon on top of rice.
- Spoon maple-mustard sauce over plate.
