Maple-Glazed Salmon

Maple-Glazed Salmon

with Orange-Arugula Salad and Wild Rice

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Maple syrup is the ingredient that comes to mind when one talks about Canadian cuisine. This Canada Day, celebrate with our tasty combination of maple-glazed salmon, wild rice and a yummy arugula salad.

Tags:Eat First
Allergens:Seafood/Fruit de MerFish/PoissonSoy/SojaWheat/BléSulphites/SulfiteMustard/MoutardeTree Nut/Noix

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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

113 g

Wild Rice

1 unit

Navel Orange

2 tbsp

Maple Syrup

1 tsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1 tbsp

Balsamic Vinegar


56 g

Baby Arugula

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2682 kJ
Calories641 kcal
Fat21 g
Saturated Fat4 g
Carbohydrate71 g
Sugar22 g
Dietary Fiber7 g
Protein44 g
Cholesterol73 mg
Sodium439 mg
Utensilsarrow down iconarrow down icon
Paring Knife
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to roast the salmon). Start prepping when the oven comes up to temperature!

Wash and dry all produce. In a small pot, bring 1 3/4 cups salted water (double for 4 people) to a boil. Add the wild rice to the boiling water. Reduce the heat to medium. Cover and cook until the rice is tender, 18-19 min. (Drain when the rice is cooked.)


Zest 1/4 tsp orange zest (double for 4 people). Cut a piece off the top and bottom ends of the orange(s). Place the flat end of the orange on a cutting board, cut the peel away from the flesh from top to bottom, turning the orange as you go.


When all the peel is off, slip a paring knife along each side of the "membranes" (the white lines) of each orange to release the segments into a small bowl. (Use 2 oranges for 4 people.) Squeeze the leftover orange membranes over a large bowl to release the juice. (We'll use it later for the dressing!)


In a small bowl, mix the maple syrup, soy sauce and half the mustard. Reserve half the maple glaze in another small bowl. Arrange the fish, skin-side down, on a parchment-lined baking sheet. Season with salt and pepper. Brush one bowl maple glaze over the fish. Bake in the centre of the oven until the fish is cooked through, 11-13 min.


Meanwhile, in the bowl with the orange juice, whisk in the vinegar, remaining mustard and a drizzle of oil. Season with salt and pepper. Toss in the arugula, orange segments, almonds and orange zest.


Divide the maple-glazed salmon between plates. Drizzle with remaining bowl maple glaze. Serve the orange-arugula salad and wild rice to the side.