Sweet and Sticky Mustard Salmon
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Sweet and Sticky Mustard Salmon

Sweet and Sticky Mustard Salmon

with Corn, Wild Rice and Baby Veg Salad

This meal is made for gatherings! Sweet and mustardy glazed salmon takes centre stage but supporting dishes come in the form of a shallot wild rice, crisp cucumber and bright baby tomato salad.

Family Friendly
Larger Meal

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

Preparation Time35 minutes
Cooking Time


serving amount

450 g

Salmon Fillets, skin-on

(Contains Salmon)

3 tbsp

Mango Chutney

2 tbsp

Whole Grain Mustard

(Contains Mustard)

1 cup

Wild Rice Medley

132 g

Mini Cucumber

2 unit(s)

Corn on the Cob

113 g

Baby Tomatoes

56 g

Spring Mix

7 g


28 g

Crispy Shallots

(Contains Sulphites, Wheat)

2 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

Not included in your delivery

1.5 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp



Nutrition Values

Calories1360 kcal
Fat65 g
Saturated Fat20 g
Carbohydrate136 g
Sugar27 g
Dietary Fiber7 g
Protein60 g
Cholesterol175 mg
Sodium2010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Pot
Baking Sheet
Paper Towel
Parchment Paper
Silicone Brush
Medium Bowl
Small Bowl
Small pot
Large Bowl


Cook rice

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Stir together stock powder, wild rice medley, 2 cups (4 cups) water and 1 tbsp (2 tbsp) butter in a medium pot. Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-low. Cook until rice is tender and liquid is absorbed, 20-22 min.Remove the pot from heat. Set aside, still covered.

Prep and cook corn

Husk corn, then halve crosswise.Add corn and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Season with salt. Cover and bring to a boil over high heat, 3-4 min.Once boiling, Remove from heat and set aside, still covered.

Prep and roast salmon

Combine mustard and 2 tbsp (4 tbsp) mango chutney in a medium bowl. Separate half into a small bowl and reserve.Line a baking sheet with parchment, leaving overhang on all sides. Brush parchment with 1/2 tbsp oil (same for 4 ppl).Pat salmon dry with paper towels, then season with salt and pepper. Add salmon to the prepared baking sheet, skin-side down. Spread mango-mustard mixture from the medium bowl over top. Roast in the middle of the oven until cooked through, 15-20 min.**

Make parsley butter

While salmon cooks, finely chop parsley.Melt 1 tbsp (2 tbsp) butter in a small pot or microwaveable bowl.Add half the parsley. Season with salt and pepper, then stir to combine.

Finish prep and make dressing

Thinly slice cucumbers.Halve tomatoes.Add vinegar, 1 tbsp (2 tbsp) mango chutney and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper. Stir to combine.Add cucumbers and tomatoes, then toss to coat.

Finish and serve

Drain corn, then brush with parsley butter.Fluff rice with fork, then stir in half the crispy shallots and remaining parsley.Add spring mix to the bowl with veggies and dressing, then toss to coat.Spoon reserved mango-mustard over salmon. Sprinkle remaining crispy shallots over top.Divide corn, rice, salad and salmon between plates.

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