Maple Glazed Salmon with Wild Rice and Roasted Brussel Sprouts
So my husband and I just celebrated our one year anniversary up in Grand Marais, MN and it was such an amazing experience. There were so many local little stores up there with wild rice, maple syrup and jams so I had to take some home of course. All the restaurants use local fish from the fisherman up there too, caught that morning! So this dish is the inspiration from the great Grand Marais!
Wild Rice Medley
Ingredients
- 2 ½ cups water
- ½ cup white wine
- 1 cup local long grain rice
- 1 tbsp. extra virgin olive oil
- ½ cup carrots, peeled and small diced
- 1 cup Crimini mushrooms, small diced
- 3 garlic cloves, minced
- 1 tsp. thyme, minced
- Salt and pepper
Directions
In a large sauce pan bring the water and wine to a boil. Add the rice and cook to package directions. Meanwhile in a medium sauté pan heat the olive oil to medium heat and add the carrots, mushrooms, garlic, thyme salt and pepper to taste. Cook until all veggies are tender.
Brussel Sprouts
Ingredients
- ½ lb. Brussel sprouts, cut off stem and cut in half
- 2 tbsp. extra virgin olive oil
- Salt and pepper to taste
Directions
Pre-heat oven to 425 degrees F.
Place all the Brussel sprouts on a sheet pan and drizzle with olive oil, salt and pepper. With clean hands make sure everything is evenly coated. Bake for 30-35 minutes until crispy.
Maple Glazed Salmon
Ingredients
- 1 lb. Wild Scottish Salmon
- ¼ cup local maple syrup, Grade A
- Salt and pepper
Directions
On a sheet pan line with parchment or tin foil, easier for clean up later. Spray with non-stick spray. Place the boneless skinless salmon filet on top of foil. Brush the salmon with the maple syrup and season with salt and pepper on both sides. Bake at 425 for about 10-15 minutes until preferred doneness. To assemble, place the rice down first circle the Brussel sprouts about and top with the salmon. Serve right away!!
