Maple-Balsamic Salmon with Roast Potato & Arugula Salad

Time & Servings
4 servings
50 minutes ready time =
15 minutes preparation +
35 minutes cooking
Ingredients
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1 sachet Knorr® Chicken or Beef BouillonKnorr Bouillon Cubes Beef 63G$3.64 • Ea
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3 Tbsp. olive oilItalissima Olive Oil Extra Virgin 1L$12.05 • Ea
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1 lb. baby red new potatoes, cut into small cubesPotato Russet 5LB$3.65 • Bag
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2 large shallots or 1 small onion, slicedOnion Red 1EA$1.17 • Ea
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1/4 cup balsamic vinegar
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2 Tbsp. pure maple syrup or pancake syrupHeinz Maple Style Beans with Pure Quebec Maple Syrup, 398mL$2.90 • Ea
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1 lb. salmon fillet, cut into 4 stripsSalmon Sockeye Fillet No Skin ~1.9LBS$23.13 • Ea
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6 cups baby arugala or spinachFresh Express Spinach 227G$3.27 • Ea
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2 cups shredded red cabbageCabbage Green 1EA$1.20 • Ea
Directions
- Preheat oven to 400°F (200ºC). Arrange two oven racks to accomodate two baking sheets. Combine Knorr® Chicken or Beef Bouillon with olive oil in small bowl . Arrange potatoes and shallots on baking sheet, then toss with ½ of the oil mixture. Roast 20 minutes.
- Meanwhile, combine vinegar with maple syrup in small saucepan. Bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until slightly thickened, about 5 minutes; cool.
- Arrange salmon fillets on second baking sheet. Brush salmon with ½ of the vinegar mixture. Stir potatoes and onions. Roast salmon 12 minutes or until salmon flakes with a fork and potatoes are tender.
- Combine remaining oil with remaining vinegar mixtures.
- Just before serving, toss dressing with arugula and cabbage. Top with potatoes, then salmon.
- Each serving of this dish is an excellent source of vitamin C and a good source of fibre and iron.