Creado con IA
Maple-Cranberry Salmon with Wild Rice and Roasted Brussels Sprouts
50 min 600 kcal por ración Media
Ingredientes
4 Raciones
- Salmon fillets600 g
- Dry wild rice160 g
- Water480 ml
- Cranberry sauce120 g
- Maple syrup15 ml
- Brussels sprouts500 g
- Olive oil15 ml
- Dijon mustard20 g
- Fresh rosemary4 g
- Salt5 g
- Black pepper2 g
Preparación
- 1
Rinse the wild rice thoroughly under cold running water. Place it in a saucepan with 480 ml water and 2 g salt.
- 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
Preheat the oven to 200°C (400°F). Trim the Brussels sprouts and cut them in half.
- 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
Roast the Brussels sprouts for 10 minutes while preparing the salmon and glaze.
- 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
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
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.
