Top of page

Maple Glazed Salmon

< Retour

Maple Glazed Salmon

with mashed parsnip and garlic thyme carrots

Informations supplémentaires
30 min. | 572 kcal | easy | Family | Printable version
1. Make the parsnip mash Peel and cut the parsnips into small pieces. Put the parsnips in a pot and add enough water to cover. Bring to a boil and cook 14-16 minutes until tender. Drain then mash with butter and milk to taste. Add salt and pepper. Keep warm.
2. Setup Cut the carrots in half vertically then a second time to obtain 4 sticks per carrot. Tear the thyme leaves from the branches. Chop the garlic.
3. Make the marinade In a bowl, combine the maple syrup, the soy sauce and the orange juice. Add the salmon and marinate for a few minutes.
4. Cook the carrots Heat a drizzle of oil in a skillet over medium high heat. Cook the carrots 4-5 minutes until colored. Add 1/2 2P | 1/3 3P cup of water and let the water evaporate completely, about 2 minutes. Add 1 tbsp. of butter and the garlic and cook for 1-2 minutes. Salt and pepper. Mix in the thyme.
5. Cook the salmon Heat a drizzle of oil in another pan over medium heat. Cook the salmon 3-4 minutes per side. Remove and set aside. Add the sauce to the pan and let it reduce for 1-2 minutes over high heat until it thickens a bit.
6. Plate your dish Serve the salmon with the mashed parsnip, the garlic carrots and the sauce. Bon appétit!
2unitSalmon Fillets
200gRainbow Carrots
500gParsnip(s)
0.5unitThyme
90mlSauce Mix (soy sauce,orange juice,maple syrup)
1unitGarlic Clove(s)
What you need pot, strainer, potato masher, pans, tongs, spatula
572 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 55g
18%
fat 23g
35%
cholesterol 86mg
29%
fiber 6g
24%
protein 39g
saturated 7g
35%
sodium 1471mg
61%
sugar 17g
trans 0g