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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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
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

(ContainsSulphites/Sulfite)

56 g

Baby Arugula

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2682 kJ
Calories641 kcal
Fat21 g
Saturated Fat4 g
Carbohydrate71 g
Sugar22 g
Dietary Fiber7 g
Protein44 g
Cholesterol73 mg
Sodium439 mg
Utensils
Utensilsarrow down iconarrow down icon
Paring Knife
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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1

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.)

2

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.

3

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!)

4

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.

5

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.

6

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