Maple-Mustard Fish with Candied Pecans
Maple-Glazed Brussels & Cranberry Salad
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
Three textures we’d like to highlight in this gorgeous French Canadian-inspired salad. First, the sweet crunch of maple praline pecans. Second, the tart chewiness of dried cranberries. And finally, the tender crispness of air-fried Brussels sprouts glazed with maple syrup. (Also: croutons!)
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 200g Brussels sprouts
- 120g Chopped kale
- 25g Croutons
- 30ml Maple syrup
- 30ml Whole-grain mustard
- 30ml White balsamic vinegar
- 25g Dried cranberries
- 25g Maple praline pecans
Contains: Milk • Mustard • Pecans • Salmon • Sulphites • Wheat
You will need:
Basting brush
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
38 g
Saturated Fat
6 g
Sodium
620 mg
Total Carb
53 g
Sugars
31 g
Protein
34 g
Fibre
8 g
Preparation
Fry the Brussels sprouts
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Halve the Brussels sprouts lengthwise (quarter if large). In a medium bowl, toss with ½ the maple syrup, a drizzle of oil and S&P.
- Place in the air fryer and fry, shaking the basket halfway, 8 to 10 min., until tender.
- Transfer to a bowl and let cool.
Prepare & fry the salmon
- Meanwhile, pat the salmon dry; season with S&P.
- In a small bowl, make the marinade by combining the mustard, remaining maple syrup and 1 tbsp oil (double for 4 portions).
- Brush the salmon* with ½ the marinade.
- Place in the air fryer and fry, 4 to 6 min., until browned and cooked as desired.
Make the salad
- Meanwhile, in a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Add the Brussels sprouts, cranberries, croutons, vinegar (start with ½), the remaining marinade and S&P; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the salmon.
- Garnish with the pecans. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
