This is a meal that even non-cooks can throw together easily. My brother will be going to Europe next year for a semester abroad so he wants to learn how to cook, especially some Canadian inspired meals. This is one of his favorite salmon dishes and now one of his specialties. The glaze adds in a subtle maple flavor to one of BC’s best products, wild salmon, but we used basically the same ingredients for the side vegetables to keep it simple. The salmon is a great source of protein and essential omega-3 fatty acids, and the vegetables are good sources of carbs and fiber. Purple potatoes are very similar in flavor and nutritional content to regular white or yellow fleshed potatoes but they can make an otherwise very simple dish a little more interesting.
- Vegetables
- 4 carrots, sliced on an angle
- 6 purple potatoes, diced into small cubes (or use yellow potatoes or yams, around 5-6 cups)
- 2 tablespoons maple syrup
- 1 tablespoon cold-pressed olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon grainy mustard
- A few dashes each of sea salt and black pepper
- Salmon
- 1 lb salmon fillet (remove all bones)
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon grainy mustard
- A dash each of sea salt and black pepper
- Preheat oven to 400°. Place the carrots and potatoes on a parchment lined baking sheet. Combine the other vegetable ingredients in a small bowl and stir to combine then pour over the vegetables and coat evenly. Bake for 20 minutes, remove from oven and stir around. Place the salmon on a parchment lined baking sheet, skin side down. Mix the syrup, vinegar and mustard in a bowl then pour over the middle of the salmon, some will spill onto the sides, just try to cover the salmon as well as possible. Top evenly with a dash of salt and pepper. Put both trays into the over, the salmon on the higher level and bake for 20-25 minutes, until the salmon is firm and cooked all the way through.
