Maple-Glazed Salmon
with Orange-Arugula Salad and Wild Rice- Fruit de Mer/Seafood
- Poisson
- Soya
- Sulfites
- Blé
- Moutarde
- Noix
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.
Ingrédients
285 g
Filets de saumon, sans la peau
(Contient: Fruit de Mer/Seafood, Poisson)
113 g
Riz sauvage
1 pièce(s)
Orange
2 cs
Sirop d'érable
1 cc
Sauce soja
(Contient: Soya, Sulfites, Blé)
1.5 cc
Moutarde de Dijon
(Contient: Sulfites, Moutarde)
1 cs
Vinaigre balsamique
(Contient: Sulfites)
56 g
Bébé roquette
28 g
Amandes, tranchées
(Contient: Noix)
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
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.
