Maple King Salmon on brussel sprouts and fingerling potatoes
4
LF
GF
Portions: 4
Preparation: 15 minutes
Cooking time: 40 minutes
What is more satisfying then an easy fresh salmon recipe for our colder days? This easy and fast recipe will become a staple in your household. Serve it with the vegetables you have on hands.
Maple King Salmon on brussel sprouts and fingerling potatoes
4
LF
GF
Portions: 4
Preparation: 15 minutes
Waiting time: 30 minutes
Cooking time: 40 minutes
What is more satisfying then an easy fresh salmon recipe for our colder days? This easy and fast recipe will become a staple in your household. Serve it with the vegetables you have on hands.
Maple King Salmon on brussel sprouts and fingerling potatoes
Ingredients
For the salmon
4 Organic King Salmon filets (150 – 200g each)
30 ml (2 tbsp) Coarse salt
30 ml (2 tbsp) Maille old fashioned mustard
30 ml (2 tbsp) Maille Grainy Mustard
15 ml (1 tbsp) Fresh lemon juice
30 ml (2 tbsp) Maple syrup
30 ml (2 tbsp) Fresh dill
30 ml (2 tbsp) Fresh chive
To taste Pepper
For the vegetables
0.5 lbs (275 g) Brussel Sprouts, in halves
1 lbs (550g) Fingerling potatoes, in halves
60 ml (1/4 cup) Olive oil
To taste Salt and pepper
4 Organic King Salmon filets (150 – 200g each)
30 ml (2 tbsp) Coarse salt
30 ml (2 tbsp) Maille old fashioned mustard
30 ml (2 tbsp) Maille Grainy Mustard
15 ml (1 tbsp) Fresh lemon juice
30 ml (2 tbsp) Maple syrup
30 ml (2 tbsp) Fresh dill
30 ml (2 tbsp) Fresh chive
To taste Pepper
For the vegetables
0.5 lbs (275 g) Brussel Sprouts, in halves
1 lbs (550g) Fingerling potatoes, in halves
60 ml (1/4 cup) Olive oil
To taste Salt and pepper
Steps
1. Pre-heat the oven to 400°F.
2. In a large plate, place your salmon filets and sprinkle with the pickling salt. Set aside in the refrigerator while prepping the rest of the recipe.
3. In a bowl, mix together the potatoes with the olive oil, a very generous amount of salt and pepper and transfer to your cast iron pan. Cook in the oven for 20
minutes.
4. In a smaller bowl, mix together the mustards, lemon juice and maple syrup. Reserve.
5. After the 20 minutes, add your brussel sprouts to the potatoes, mix and cook for 10 minutes more.
6. Rinse and pet dry the salmon filet. Transfer to the cast iron with vegetables and add your mustard sauce on the filets.
7. Cook for 10 minutes or until the salmon is opaque throughout.
8. Sprinkle with your fresh dill and chives.
9. Serve right away.
2. In a large plate, place your salmon filets and sprinkle with the pickling salt. Set aside in the refrigerator while prepping the rest of the recipe.
3. In a bowl, mix together the potatoes with the olive oil, a very generous amount of salt and pepper and transfer to your cast iron pan. Cook in the oven for 20
minutes.
4. In a smaller bowl, mix together the mustards, lemon juice and maple syrup. Reserve.
5. After the 20 minutes, add your brussel sprouts to the potatoes, mix and cook for 10 minutes more.
6. Rinse and pet dry the salmon filet. Transfer to the cast iron with vegetables and add your mustard sauce on the filets.
7. Cook for 10 minutes or until the salmon is opaque throughout.
8. Sprinkle with your fresh dill and chives.
9. Serve right away.
