Maple Butter Salmon with Roasted Winter Vegetables
Rustic Garlic-Thyme Mash
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
Remember spring? Neither do we. Enter maple butter: it sweetens this haute and homey fish dish with well-rounded flavours. Wonderfully harmonized with apple cider vinegar and real butter, it glides over salmon fillets pan-seared to flaky and pink. Wintery turnips and Brussels sprouts roast in the whimsical perfume of our Among the Orange Groves blend (citrus peel and evergreen herbs). Baby potatoes, niftily boiled in thyme-infused water, create a rustic, garlic-infused mash to hold down the fort.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 450g Baby potatoes
- 225g Turnips (or rutabaga)
- 200g Brussels sprouts
- 1 Bunch of thyme
- 2 Garlic cloves
- 30ml Apple cider vinegar
- 30ml Maple butter
- 7g Among the Orange Groves spices (salt, orange peel, onion, garlic, paprika, sugar, red bell pepper, mustard, parsley, thyme, rosemary, oregano, sunflower oil, orange oil)
Contains: Milk, Mustard, Salmon, Sulphites
You will need:
Medium pot
Medium pan (non-stick if possible)
Strainer
Peeler
Sheet pan
Oil
4 or 8 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
43 g
Saturated Fat
18 g
Sodium
620 mg
Total Carb
69 g
Sugars
21 g
Protein
36 g
Fibre
11 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Mince the garlic. Add the potatoes and thyme to the pot of boiling water and boil, 14 to 16 min., until tender. Drain and return to the pot. Remove the thyme and add ½ the garlic and 2 tbsp butter (double for 4 portions). Stir, breaking up the potatoes slightly, until combined; season well with S&P.
Roast the vegetables
Meanwhile, peel and halve the turnips; cut into ½ inch wedges. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender. In the final 5 min., add ½ the vinegar and the remaining garlic.
Cook & coat the salmon
Meanwhile, pat the salmon dry with paper towel; season with the remaining spices and S&P. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. on one side, until browned. Flip and add the maple butter, remaining vinegar and 2 tbsp butter (double for 4 portions). Cook, spooning the sauce over the salmon, 2 to 3 min., until cooked through.
Plate your dish
Divide the mash between your plates. Top with the vegetables and salmon. Spoon any remaining sauce over. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
