Maple-Balsamic Salmon with Roast Potato & Arugula Salad

Temps & Portions
4 servings
50 minutes temps de préparation =
15 minutes préparation +
35 minutes cuisson
  • 1 sachet Knorr® Chicken or Beef Bouillon
    Knorr Bovril Bouillon Sachets Chicken (16PK) 80G
    $3.50 • Chq
  • 3 Tbsp. olive oil
    Becel Margarine Olive Oil 454G
    $4.32 • Chq
  • 1 lb. baby red new potatoes, cut into small cubes
    Potatoes Sweet 1EA
    $2.25 • Chq
  • 2 large shallots or 1 small onion, sliced
    Onions Vidalia 1EA
    $1.90 • Chq
  • 1/4 cup balsamic vinegar
    Compliments Balsamic Vinegar of Modena 500ML
    $3.55 • Chq
  • 2 Tbsp. pure maple syrup or pancake syrup
    Sensations Maple Syrup Pure 100% 375ML
    $9.11 • Chq
  • 1 lb. salmon fillet, cut into 4 strips
    Atlantic Salmon Fillet ~1LB
    $26.47 • Chq
  • 6 cups baby arugala or spinach
    Spinach 1EA
    $2.91 • Chq
  • 2 cups shredded red cabbage
    Cabbage Green 1EA
    $6.59 • Chq
  • 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.