Citrus-Maple Glazed Salmon with Brussels Sprouts-and-Kale Salad

Brussels sprouts and kale salad topped with maple glazed citrus salmon and candied cinnamon pecans

By: Leanne English - CANADA, Global Chef

Prep Time: 1 hour
Cook Time: 8 to 10 minutes

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Servings

Ingredients:

Candied Cinnamon Pecans:
1 Tablespoon egg white
1 ¼ teaspoons water
1 ½ Tablespoons granulated sugar
1/8 teaspoon Kosher salt
1/8 teaspoon ground cinnamon
¾ cup pecan halves

Brussels Sprouts And Kale Salad:
1 ½ teaspoons pure maple syrup
1 ½ teaspoons Dijon mustard
1 ½ teaspoons apple cider vinegar
1/16 teaspoon Kosher salt
1/16 teaspoon ground black pepper
1 Tablespoon and 1 teaspoon canola oil
1 cup thinly sliced fresh Brussels sprouts
3 1/3 cups baby kale
¼ cup sweetened dried cranberries

Citrus Maple Glazed Salmon:
2 Tablespoons lemon juice
1 Tablespoon lime juice
2 Tablespoons orange juice
3 Tablespoons pure maple syrup
1 teaspoon peeled and finely chopped fresh ginger
1 teaspoon finely chopped fresh garlic
1 Tablespoon and 1 teaspoon chopped fresh cilantro
1 pound fresh Atlantic salmon
½ teaspoon Kosher salt
½ teaspoon ground black pepper
2 Tablespoons unsalted butter

Allergens:

Fish, Gluten, Milk, Soy, Wheat

Nutritional Information

Directions:

To Candied Cinnamon Pecans: In a stainless-steel bowl, whisk together egg whites and water. Add sugar, salt and cinnamon. Mix well. Add pecans. Toss to evenly coat. Spray a sheet pan with cooking oil spray. Spread coated pecans evenly on sheet pans. Place in a preheated 350-degree Fahrenheit oven. Toast pecans for 4 minutes or until lightly browned. Remove from oven. Cool slightly. While still warm, remove from sheet pan to parchment-lined tray. Cool completely. Store in airtight container for use.
To Prepare Brussels Sprouts And Kale Salad: In a stainless-steel bowl, whisk together maple syrup, mustard, vinegar, salt and pepper. Slowly whisk in oil until incorporated and emulsified. In a stainless-steel bowl, combine Brussels sprouts, baby kale and dried cranberries. Add vinaigrette. Toss gently to evenly coat and distribute. Cover, and place in refrigerator for at least 1 hour before use.
To Prepare Citrus Maple Glazed Salmon: In a medium saucepan, combine lemon juice, lime juice, orange juice and maple syrup. Heat over medium heat. Simmer until reduced by half and slightly thickened. Remove from heat. In a stainless-steel bowl, combine ginger, garlic and cilantro. Mix until well-blended. Season salmon with salt and pepper. Spray a sheet pan with cooking spray, and place salmon, skin side down. Pour garlic mixture over salmon to evenly coat. Place butter on top of salmon. Bake in a preheated 325-degree Fahrenheit oven for 8 to 10 minutes until flaky and opaque. Remove salmon from oven. Spread glaze on top of each of salmon. Slice into 4 even pieces.
To Plate Citrus-Maple Glazed Salmon with Brussels Sprouts-and-Kale Salad: Divide salad into 4 equal portions. Place 1 serving in center of service plate. Top with 2 Tbsp candied cinnamon pecans. Place 1 piece citrus maple glazed salmon at 12 o’clock position. Enjoy immediately.