Maple-Balsamic Salmon with Roast Potato & Arugula Salad

Temps & Portions
4 servings
50 minutes temps de préparation =
15 minutes préparation +
35 minutes cuisson
Ingrédients
  • 1 sachet Knorr® Chicken or Beef Bouillon
  • 3 Tbsp. olive oil
    Christie Triscuit Rosemary Olive Oil 225G
    $3.88 • Chq
  • 1 lb. baby red new potatoes, cut into small cubes
    Potatoes Yellow 10LBS
    $7.55 • Sac
  • 2 large shallots or 1 small onion, sliced
    Onions Yellow Small Bulk ~1LB
    $2.15 • lb
  • 1/4 cup balsamic vinegar
    Acropolis Balsamic Vinegar 250ML
    $12.19 • Chq
  • 2 Tbsp. pure maple syrup or pancake syrup
    100% Pure Maple Syrup 1L
    $16.51 • Chq
  • 1 lb. salmon fillet, cut into 4 strips
    Fresh Organic Salmon Fillets ~ 380G
    $17.90 • Chq
  • 6 cups baby arugala or spinach
    Summer Fresh Dip Spinach 227G
    $4.31 • Chq
  • 2 cups shredded red cabbage
    Cabbage Green 1EA
    $2.43 • Chq
Instructions
  • 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.