Maple-Glazed Salmon with Wild Rice Pilaf
A sophisticated yet simple dish featuring flaky salmon fillets brushed with a sweet and savory maple glaze, served alongside a hearty wild rice pilaf studded with cranberries and pecans.
🧂 Ingredients
- 4 6 oz each Salmon fillets(skin-on or skinless)
- 0.5 cup Pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp Soy sauce
- 2 cloves Garlic(minced)
- 1 tbsp Olive oil
- 1.5 cup Wild rice blend
- 3 cups Vegetable broth
- 0.5 cup Dried cranberries
- 0.5 cup Pecans(chopped and toasted)
- 0.25 cup Fresh parsley(chopped)
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
💡 Tip: Ensures easy cleanup - 2
In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, and minced garlic to create the glaze.
⏱️ 2 minutes - 3
Place salmon fillets on the prepared baking sheet. Brush generously with the maple glaze.
💡 Tip: Reserve some glaze for basting - 4
Bake salmon for 12-15 minutes, or until cooked through and flakes easily with a fork. Baste halfway through.
⏱️ 15 minutes💡 Tip: Cooking time will vary based on thickness of fillets - 5
While salmon bakes, rinse wild rice blend under cold water. In a medium saucepan, combine rinsed rice and vegetable broth.
💡 Tip: Rinsing removes excess starch - 6
Bring broth to a boil, then reduce heat, cover, and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed.
⏱️ 50 minutes💡 Tip: Check package for specific cooking times - 7
Once rice is cooked, stir in dried cranberries, toasted pecans, and chopped parsley. Season with salt and pepper to taste.
⏱️ 3 minutes - 8
Serve the maple-glazed salmon alongside the wild rice pilaf.
💡 Tip: Garnish with extra parsley and pecans if desired
💡 Pro Tips
- ✓For a spicier glaze, add a pinch of red pepper flakes.
- ✓If wild rice blend is unavailable, use brown rice or quinoa.
- ✓Ensure pecans are toasted for optimal flavor and crunch.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add sautéed mushrooms or onions to the wild rice pilaf.
- Substitute pecans with walnuts or almonds.
- Use honey or agave nectar instead of maple syrup for a different flavor profile.