Nick’s Pick | Baked Maple-Soy Glazed Salmon
with Brussels Sprouts over Spiced Jasmine Rice
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. It’s sugaring off season! Which means the sap is flowing and the maple syrup is showing. It shines sweetly in a glaze for salmon, when mixed with a salty counterpoint of soy sauce, plus a bit of ginger and garlic to deepen the effect. The coating caramelizes nicely as the fillets bake in the oven, until ready to be served with bronzed Brussels sprouts and a warm mound of sesame-spiced rice.
We will send you:
- 2 Salmon fillets
- 300g Brussels sprouts
- 15ml Minced garlic
- 15ml Ginger paste
- 160g Jasmine rice
- 30ml Soy sauce (low sodium)
- 15ml Maple syrup
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Salmon, Sesame, Soy, Wheat
You will need:
Medium pot
Sheet pan
Oil
Salt
Parchment paper
Basting brush
Total Fat
21 g
Saturated Fat
5 g
Sodium
1440 mg
Total Carb
99 g
Sugars
18 g
Protein
39 g
Fibre
7 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), ½ the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Make the glaze
Meanwhile, in a small bowl, combine the garlic, ginger, soy sauce, maple syrup and 2 tbsp oil (double for 4 portions).
Start the Brussels sprouts
Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with ½ the glaze. Roast, stirring halfway, 7 to 9 min., until partially cooked.
Finish the Brussels sprouts & bake the salmon
Meanwhile, pat the salmon dry with paper towel; season with the remaining spices. When the Brussels sprouts are partially cooked, remove from the oven, add the salmon and brush with the remaining glaze. Bake, 7 to 9 min., until the salmon* is cooked though and the Brussels sprouts are tender.
Plate your dish
Divide the rice between your plates. Top with the salmon and Brussels sprouts. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
