Maple Glazed Salmon with Wild Rice Pilaf
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.
- salmon (4 fillets)
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- garlic (1 clove, minced)
- salt (to taste)
- pepper (to taste)
- 1 cup wild rice
- 2.5 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- 2 carrots (diced)
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- fresh parsley (for garnish)
- salt (to taste)
- pepper (to taste)
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.
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.
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.