North American
Maple-Glazed Salmon with Roasted Carrots and Rice
Pescatarian salmon fillets glazed with maple and mustard, served with roasted carrots and fluffy white rice.
Illustration · no photo of this dish yet
Draft · not yet kitchen-tested
Shopping for just this dinner: about $41.74 in whole packs at Ontario average prices, pantry staples not counted. Planned with other dinners that share packs, it usually costs less.
Ingredients
- 4 fillets, thawed and patted dry
- ¼ cupMaple syrup
- 2 tbspDijon mustard
- 5 carrots, cut into 1-inch batons
- 1½ cups dryLong-grain white rice, rinsed
- 2 tbspOlive oil
- 1 tspSalt
- ½ tspGround black pepper
Method
- Preheat the oven to 425°F. Place the 360 g rinsed white rice in a saucepan with 720 ml water (1:1.5 ratio). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.⏱ 15 min timer in cook mode
- Toss the 400 g carrot batons with 15 ml olive oil, 3 g salt, and 3 g black pepper. Spread on a baking sheet and roast for 18 minutes until tender and slightly caramelized at the edges.⏱ 18 min timer in cook mode
- In a small bowl, whisk together 60 ml maple syrup and 30 ml dijon mustard to make the glaze.
- Place the 600 g thawed salmon fillets on a separate baking sheet or in a roasting pan. Brush the top of each fillet with the maple-mustard glaze.
- Eight minutes after the carrots went in, put the salmon in the same oven and bake for 10–12 minutes until it flakes easily with a fork and reaches an internal temperature of 145°F.⏱ 11 min timer in cook mode
- Fluff the cooked rice with a fork. Serve the maple-glazed salmon with the roasted carrots and a scoop of white rice.