Maple Glazed Salmon with Wild Rice Pilaf
Description
The Maple Glazed Salmon with Wild Rice Pilaf offers a visually pleasing representation of Canadian flavors. The perfectly cooked salmon, coated in a glossy maple glaze, takes center stage on a bed of nutty and colorful wild rice pilaf. The vibrant orange of the salmon contrasts beautifully with the earthy tones of the rice, creating a plate that not only celebrates Canadian ingredients but also pays homage to the indigenous culinary traditions.
Ingredients
Maple Glazed Salmon
Wild Rice Pilaf
Instructions
Maple Glazed Salmon
-
Preheat your oven to 400°F (200°C).
-
In a bowl, whisk together maple syrup, soy sauce, Dijon mustard, minced garlic, salt, and pepper.
-
Place the salmon fillets on a baking sheet lined with parchment paper.
-
Brush the salmon fillets with the maple glaze, ensuring an even coating.
-
Bake in the preheated oven for 15-18 minutes or until the salmon is cooked through, and the glaze is caramelized.
Wild Rice Pilaf
-
Rinse the wild rice under cold water.
-
In a saucepan, combine the wild rice and chicken or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes or until the rice is tender and has absorbed the liquid.
-
In a separate skillet, heat olive oil over medium heat. Add chopped onion and diced carrots, sautéing until softened.
-
Add the cooked wild rice to the skillet, along with dried cranberries and chopped pecans.
-
Season with salt and pepper to taste. Stir to combine and let it cook for an additional 5 minutes.
-
Garnish the wild rice pilaf with fresh parsley.
Assembling
-
Plate the Maple Glazed Salmon fillets on top of a generous portion of the Wild Rice Pilaf.
-
Drizzle any remaining maple glaze over the salmon.
-
Garnish with additional chopped pecans and fresh parsley.
