Maple-Cranberry Salmon with Wild Rice and Roasted Brussels Sprouts

Instructions

1. 1

   Rinse the wild rice thoroughly under cold running water. Place it in a saucepan with 480 ml water and 2 g salt.

2. 2

   Bring the rice to a boil, reduce the heat to low, cover, and simmer for 40–50 minutes, or until the grains are tender and beginning to split. Drain any excess water, fluff with a fork, and keep warm.

3. 3

   Preheat the oven to 200°C (400°F). Trim the Brussels sprouts and cut them in half.

4. 4

   Toss the Brussels sprouts with the olive oil, 2 g salt, and 1 g black pepper. Arrange them cut-side down on a large lined baking sheet.

5. 5

   Roast the Brussels sprouts for 10 minutes while preparing the salmon and glaze.

6. 6

   Finely chop the rosemary. In a small bowl, combine the cranberry sauce, maple syrup, Dijon mustard, and rosemary until evenly mixed. Reserve about one-third of the glaze for serving.

7. 7

   Pat the salmon fillets dry and season them with the remaining 1 g salt and 1 g black pepper. Brush the salmon generously with the remaining two-thirds of the cranberry-maple glaze.

8. 8

   Turn the Brussels sprouts, move them to the sides of the baking sheet, and place the glazed salmon in the center. Return the sheet to the oven.