Maple-Balsamic Salmon with Roast Potato & Arugula Salad
Time & Servings
4 servings
50 minutes ready time =
15 minutes preparation +
35 minutes cooking
Ingredients
-
1 sachet Knorr® Chicken or Beef Bouillon
-
3 Tbsp. olive oil
Ferma Oil Olive Virgin 500ML$10.79 • Ea -
1 lb. baby red new potatoes, cut into small cubes
Compliments Potatoes Whole 540ML$1.34 • Ea -
2 large shallots or 1 small onion, sliced
Onion Vidalia 1EA$2.28 • Ea -
1/4 cup balsamic vinegar
Compliments Vinegar Balsamic of Modena 500ML$6.06 • Ea -
2 Tbsp. pure maple syrup or pancake syrup
Sensations Syrup Maple Pure 100% 375ML$14.84 • Ea -
1 lb. salmon fillet, cut into 4 strips
Catch Of The Day Fillets Salmon Pink 680G$22.95 • Ea -
6 cups baby arugala or spinach
Summer Fresh Dip Spinach 227G$4.05 • Ea -
2 cups shredded red cabbage
Cabbage Green 1EA$7.34 • Ea
Directions
- Preheat oven to 400°F (200ºC). Arrange two oven racks to accomodate two baking sheets. Combine Knorr® Chicken or Beef Bouillon with olive oil in small bowl . Arrange potatoes and shallots on baking sheet, then toss with ½ of the oil mixture. Roast 20 minutes.
- Meanwhile, combine vinegar with maple syrup in small saucepan. Bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until slightly thickened, about 5 minutes; cool.
- Arrange salmon fillets on second baking sheet. Brush salmon with ½ of the vinegar mixture. Stir potatoes and onions. Roast salmon 12 minutes or until salmon flakes with a fork and potatoes are tender.
- Combine remaining oil with remaining vinegar mixtures.
- Just before serving, toss dressing with arugula and cabbage. Top with potatoes, then salmon.
- Each serving of this dish is an excellent source of vitamin C and a good source of fibre and iron.