Maple-Glazed Salmon
with Orange-Arugula Salad and Wild Rice
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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 Moutarde, Sulfites)
1 cs
Vinaigre balsamique
(Contient Sulfites)
56 g
Bébé roquette
28 g
Amandes, tranchées
(Contient Noix)
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
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.