Maple Glazed Salmon with Asparagus

Name: Maple Glazed Salmon with Asparagus
Cook time: 18 min
Yield: 4 servings
Ingredients: 1.5 cups quick-cooking wild rice blend rinsed; 3 cups water for the rice; 0.5 teaspoons fine salt divided; 45 ml maple syrup for the glaze; 15 ml Dijon mustard for the glaze; 15 ml soy sauce for the glaze; 2 cloves garlic finely grated or minced; 15 ml olive oil divided; 0.5 teaspoons fine salt divided; 0.5 teaspoon black pepper divided; 450 g asparagus trimmed; 15 ml olive oil divided; 0.5 teaspoons fine salt divided; 0.5 teaspoon black pepper divided; 680 g salmon fillets patted dry, skin on or off; 1 each lemon zested and cut into wedges; 2 tablespoons fresh parsley chopped, for garnish

Salmon fillets are baked with asparagus and finished with a maple-Dijon-soy glaze. Quick-cooking wild rice blend cooks alongside, making a full main course that fits the thirty-minute series without advance prep.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

1.5 cups quick-cooking wild rice blend rinsed
3 cups water for the rice
0.5 teaspoons fine salt divided
45 ml maple syrup for the glaze
15 ml Dijon mustard for the glaze
15 ml soy sauce for the glaze
2 cloves garlic finely grated or minced
15 ml olive oil divided
0.5 teaspoons fine salt divided
0.5 teaspoon black pepper divided
450 g asparagus trimmed
15 ml olive oil divided
0.5 teaspoons fine salt divided
0.5 teaspoon black pepper divided
680 g salmon fillets patted dry, skin on or off
1 each lemon zested and cut into wedges
2 tablespoons fresh parsley chopped, for garnish

Instructions

Heat the oven to 220 degrees C. Line a rimmed baking sheet with parchment or foil. Put the rice, water, and 0.5 teaspoon of the salt into a medium saucepan. Bring to a boil, cover, reduce to a low simmer, and cook until the rice is tender and the water is absorbed. The rice is tender and no liquid remains in the pan.
In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, garlic, 15 ml of the olive oil, 0.5 teaspoon of the salt, and 0.5 teaspoon of the black pepper to make the glaze. The glaze is smooth and emulsified.
Toss the asparagus with the remaining 15 ml olive oil, the remaining 0.5 teaspoon salt, and the remaining 0.5 teaspoon black pepper. Spread it on one side of the prepared baking sheet. Place the salmon fillets on the other side and brush the tops and sides with about two-thirds of the glaze. The asparagus is lightly coated and the salmon is evenly glazed.
Bake until the salmon flakes at the thickest point and reaches 63 degrees C in the center, and the asparagus is crisp-tender with browned tips, about 10 to 12 minutes. Brush the salmon with the remaining glaze during the last 2 minutes of baking if you want a thicker sheen. The salmon flakes easily and the asparagus is tender with some color.
Fluff the rice with a fork and finish with lemon zest. Serve the salmon and asparagus over the rice with lemon wedges on the side. Add parsley if using. The rice is fluffy and the plate is ready to serve.