Maple-Dill Glazed Salmon

Sugar Shack

Very High Fibre

Discovery

Quick

Maple-Dill Glazed Salmon

with Potato Coins and Apple Salad

5 min

Difficulty: 1/3

Ingredients: Yellow potato • Salmon fillets • Gala apple • Spinach • Maple syrup • Salad topping mix (soy) (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Dill.

Allergens

Barley

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Very High Fibre

Classic-plates

Discovery

Quick

New

Sugar-shack

Ingredients

Salmon Fillets, skin-on

250 g

Yellow Potato

300 g

Gala Apple

1 unit(s)

Baby Spinach

56 g

Dill

7 g

Salad Topping Mix

28 g

Maple Syrup

2 tbsp

Vegetable Broth Concentrate

1 unit(s)

Dijon Mustard

0.5 tbsp

White Wine Vinegar

0.5 tbsp

Butter

2 tbsp

Oil

2.5 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Remove any brown spots from potatoes and cut into 1/4-inch rounds.
To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper. Toss to coat.
Roast in the middle of the oven for 20-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)

Meanwhile, core, then cut apple into 1/4-inch slices.
In a small bowl, add Dijon, broth concentrate, 1 1/2 tbsp (3 tbsp) maple syrup and 1/2 cup (1 cup) water. (NOTE: This is your glaze).

Pat salmon dry with paper towels. Season with salt and pepper.
To a large non-stick pan, add 1/2 tbsp (1 tbsp) oil and salmon, skin-side down.
Heat the pan over medium-high and cook for 5-6 min, until skin is crispy. Flip and cook for 1-2 min, until salmon is cooked through.**

Reduce heat to low.
Add maple glaze mixture (from step 3) and 1 tbsp (2 tbsp) butter. Cook for 1-2 min, stirring constantly, until glaze thickens and coats salmon.
Remove from heat.

In a large bowl, whisk together half the vinegar (use all for 4 servings), remaining maple syrup and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Add apples and spinach to the dressing. Toss to coat.
When potato coins are done, add half the dill and 1 tbsp (2 tbsp) butter to the baking sheet, then toss to coat potatoes.