Maple Butter-Roasted Salmon and Wild Rice

Harvest Festival

High Protein

New

with Spiced Roasted Vegetables

15 min

Difficulty: 2/3

American

Ingredients: Carrots • Salmon fillets • Brussels sprouts • Wild rice medley (parboiled rice, wild rice) • Maple syrup • Pecans • Dried cranberries (cranberries, sugar, sunflower oil) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Vegetable broth concentrate (water, sugars (sugar, maltodextrin), vegetables and vegetable juice concentrate (carrots, celery, onion, tomato), salt, canola oil, dried potato, garlic powder, onion powder, natural flavour, yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Thyme • Warming Spice Blend (spices, silicon dioxide).

Allergens

Pecans

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Strainer

Small Bowl

Aluminum Foil

Medium Pot

Measuring Cups

Medium Bowl

Tags

Classic-plates

Regional-specialty

High Protein

New

Speciality

Fall-flavours

Ingredients

Salmon Fillets, skin-on

250 g

Wild Rice Medley

0.5 cup

Rainbow Heirloom Carrots

2 unit(s)

Brussels Sprouts

227 g

Pecans

28 g

Maple Syrup

2 tbsp

Whole Grain Mustard

1 tbsp

Dried Cranberries

28 g

Goat Cheese, crumbled

0.25 cup

Vegetable Broth Concentrate

2 unit(s)

Warming Spice Blend

2 g

Thyme

7 g

Butter

3 tbsp

Salt

0.25 tsp

Pepper

0.13 tsp

Oil

1 tbsp

Preparation

Before starting, preheat the oven to 425°F. Wash and dry all produce.
Using a strainer, rinse wild rice medley until water runs clear.
To a medium pot, stir in rice, broth concentrate, 1/8 tsp (1/4 tsp) salt and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
Add cranberries to rice and remove the pot from heat. Set aside, covered.

Open one side of the package of pecans. Using a rolling pin or heavy-bottomed pot, crush pecans in the package until broken into small crumbs (or finely chop if you prefer).
Strip thyme leaves from stems, then finely chop.
Remove and discard outer leaves, then trim and discard stem end of Brussels sprouts. Halve Brussels sprouts (if larger, quarter them).
Peel carrots, then cut into 1/4-inch rounds.

To a parchment-lined baking sheet, add carrots, Brussels sprouts, 1 tbsp (2 tbsp) oil and half the Warming Spice Blend. Season with salt and pepper, toss to combine.
Roast in the middle of the oven for 20-22 min, stirring halfway through, until tender.

Meanwhile, in a medium microwave safe bowl, microwave 3 tbsp (6 tbsp) butter for 30 sec. Reserve 1 tbsp (2 tbsp) melted butter in a small bowl.
To the bowl with 2 tbsp (4 tbsp) butter, add half the maple syrup, half the mustard and remaining Warming Spice Blend. Season with salt and pepper, then stir to combine.
To another small bowl, add pecans, half the thyme and remaining maple syrup. Stir to combine.

Pat salmon dry with paper towels.
On a foil-lined baking sheet, place salmon. Spoon maple butter over top. Pile pecan mixture over top of salmon to form a crust. (NOTE: For 4 servings, use 2 baking sheets.)
Roast in the bottom of the oven for 10-12 min, until salmon is cooked through.** (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
To the small bowl with reserved butter, add remaining mustard and remaining thyme. Stir to combine. (NOTE: This is your mustard butter.)