Maple-grilled salmon and Brussel sprouts
Prep Time
Cooking Mode
60 mL (¼ cup) cup maple syrup
60 mL (¼ cup) cup canola oil
2 garlic, finely chopped
15 mL (1 tbsp.) tbsp. lemon juice
15 mL (1 tbsp.) tbsp. Dijon mustard
1 mL (¼ tsp.) each of tsp salt and pepper
1 litre (4 cups) cup brussels sprouts, trimmed and halved
1 red onion, halved and then quartered
125 mL (½ cup) cup sultana raisins
4 fillets oz salmon fillets, about 115 g or 4 oz. each
30 mL (2 tbsp.) tbsp. finely chopped fresh parsley
60 mL (¼ cup) cup maple syrup
60 mL (¼ cup) cup canola oil
2 garlic, finely chopped
15 mL (1 tbsp.) tbsp. lemon juice
15 mL (1 tbsp.) tbsp. Dijon mustard
1 mL (¼ tsp.) each of tsp salt and pepper
1 litre (4 cups) cup brussels sprouts, trimmed and halved
1 red onion, halved and then quartered
125 mL (½ cup) cup sultana raisins
4 fillets oz salmon fillets, about 115 g or 4 oz. each
30 mL (2 tbsp.) tbsp. finely chopped fresh parsley
Directions
1Preheat oven to 220°C (425°F).
2In a large bowl, whisk together maple syrup, oil, garlic, lemon juice, mustard, salt, and pepper. Pour 60 mL (¼ cup) of maple sauce into a small bowl and set aside.
3Line a large baking sheet with parchment paper or aluminium foil. Place Brussel sprouts and onion in large bowl containing maple sauce and stir gently to coat. Transfer vegetables to baking sheet and bake on middle rack, until tender and golden brown, about 20 minutes, turning halfway through cooking.
4Remove baking sheet from oven and preheat broiler. Sprinkle vegetables with raisins, place salmon on top, and brush with maple sauce from small bowl. Return baking sheet to oven and grill salmon until it is lightly browned and flakes easily with a fork (about 7 minutes). Sprinkle with parsley before serving.
5Give your vegetables ample space on the baking sheet to ensure they roast properly rather than steam.
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