Slow-Roasted Salmon with Maple-Mustard Glaze
Marinated Beets & Chive Rice
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
Colour by numbers to create this stunning spring supper. Pink is for the portions of roasted salmon, brushed with a glaze made from a blend of maple syrup, whole-grain mustard and zesty seasonings. Green is for the zucchini that joins the fish in the oven. Yellow is for the boiled-to-tender beets stung with vinegar. And white is the canvas of fluffy rice that frames the masterful brush strokes in this picture.
We will send you:
- 2 Salmon fillets
- 225g Yellow beets
- 1 Bunch of chives (or garlic chives)
- 1 Zucchini (green, yellow or heirloom)
- 30ml White balsamic vinegar
- 15ml Whole-grain mustard
- 160g White rice
- 15ml Maple syrup
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Salmon, Sulphites
You will need:
2 Medium pots
Strainer
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Basting brush
Total Fat
19 g
Saturated Fat
5 g
Sodium
700 mg
Total Carb
90 g
Sugars
16 g
Protein
37 g
Fibre
6 g
Preparation
Cook the rice
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. In a second medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, peel and halve the beets; cut into ¼ inch wedges. Cut the zucchini into ½ inch rounds on an angle. Thinly slice the chives. In a small bowl, make the glaze by combining the maple syrup, mustard and all but a pinch of the spices.
Make the marinated beets
Add the beets to the pot of boiling water and boil, 18 to 20 min., until tender. Drain and transfer to a medium bowl. Add the vinegar, a drizzle of olive oil, the remaining spices and S&P; toss well.
Start the zucchini
Meanwhile, on a lined sheet pan, toss the zucchini with a drizzle of oil and S&P. Roast, 4 to 5 min., until partially cooked.
Finish the zucchini & roast the salmon
Meanwhile, pat the salmon dry with paper towel; season with S&P. When the zucchini is partially cooked, remove from the oven, flip and reduce the heat to 350°F. Add the salmon and brush with the glaze. Roast, 10 to 12 min., until the zucchini is tender and the salmon* is cooked through.
Finish & serve
To the pot of rice, add the chives; stir well. Divide the rice between your plates. Top with the marinated beets, zucchini and salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
