Get some extra seafood in this week with this tasty Maple-glazed salmon recipe. The perfect mix of sweet and savoury, this dish is full of flavour.
Serves44
Cook time5 mins5 minutes
Prep time10 mins10 minutes, (+ 10 mins marinating time)
(+ 10 mins marinating time)
Ingredients
2 tbs maple syrup
1 tbs wholegrain mustard
2 tsp soy sauce
2 tsp brown sugar
4 (about 120g each) salmon fillets
400g can lentils, rinsed, drained
250g cooked beetroot, cut into wedges
120g pkt Coles Brand Australian 4 Leaf Salad
1/3 cup (35g) hazelnuts, toasted, coarsely chopped
100g marinated fetta, crumbled, marinade reserved
1 tbs white wine vinegar
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the maple syrup, mustard, soy sauce and sugar in a shallow container. Add salmon and turn to coat. Place in the fridge for 10 mins to develop the flavours.
Step 2
Preheat grill on high. Line a baking tray with foil. Place the salmon on the lined tray. Cook under grill for 3 mins or until salmon caramelises. Turn and cook for a further 2 mins for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Meanwhile, combine the lentils, beetroot, salad leaves, hazelnuts and fetta in a large bowl. Combine the vinegar and 2 tbs of the reserved fetta marinade in a small bowl. Season. Drizzle over the salad and combine.
Step 4
Divide among serving plates. Top with salmon and serve immediately.
