Maple Butter-Roasted Double Salmon and Wild Rice
with Spiced Roasted Vegetables
.
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
500 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: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
2 tbsp
Maple Syrup
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Egg, Milk, Sesame, Soy, Sulphites, Gluten, Crustaceans, Wheat, Fish)
28 g
Dried Cranberries
(May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
2 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Egg, Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Mustard, Crustaceans, Wheat, Fish)
2 g
Warming Spice Blend
(May contain traces of: Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Mustard, Wheat)
7 g
Thyme
Not included in your delivery
4 tbsp
Butter*
(Contains: Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Using a strainer, rinse wild rice medley until water runs clear.
- To a medium pot, stir in rice, broth concentrate, 1/8 tsp (1/4 tsp) salt and 1 1/4 cups (2 1/2 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. - Add cranberries to rice and remove the pot from heat. Set aside, covered.
- Open one side of the package of pecans. Using a rolling pin or heavy-bottomed pot, crush pecans in the package until broken into small crumbs (or finely chop if you prefer).
- Strip thyme leaves from stems, then finely chop.
- 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 1/4-inch rounds.
- To a parchment-lined baking sheet, add carrots, Brussels sprouts, 1 tbsp (2 tbsp) oil 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 halfway through, until tender.
- Meanwhile, in a microwave safe bowl, microwave 3 tbsp (6 tbsp) butter for 30 sec. Reserve 1 tbsp (2 tbsp) melted butter in a small bowl.
- To the bowl with 2 tbsp (4 tbsp) butter, add half the maple syrup, half the mustard and remaining Warming Spice Blend. Season with salt and pepper, then stir to combine.
- To another small bowl, add pecans, half the thyme and remaining maple syrup. Stir to combine.
- Pat salmon dry with paper towels.
- On a foil-lined baking sheet, place salmon. Spoon maple butter over top. Pile pecan mixture over top of salmon to form a crust. (NOTE: For 4 servings, use 2 baking sheets.)
- Roast in the bottom of the oven for 10-12 min, until salmon is cooked through.** (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- To the small bowl with reserved butter, add remaining mustard and remaining thyme. Stir to combine. (NOTE: This is your mustard butter.)
- Season rice with salt, then fluff with a fork.
- Toss veggies with mustard butter.
- Divide rice between plates.
- Divide roasted veggies between plates and crumble goat cheese over top.
- Divide salmon between plates and spoon sauce from the baking sheet over top.
If you've opted to get double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon. Work in batches, if necessary.
