👨‍🍳 Instruktioner

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

   💡 Proffstips: Ensures easy cleanup
2. 2

   In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, and minced garlic to create the glaze.

   ⏱️ 2 minutes
3. 3

   Place salmon fillets on the prepared baking sheet. Brush generously with the maple glaze.

   💡 Proffstips: Reserve some glaze for basting
4. 4

   Bake salmon for 12-15 minutes, or until cooked through and flakes easily with a fork. Baste halfway through.

   ⏱️ 15 minutes

   💡 Proffstips: Cooking time will vary based on thickness of fillets
5. 5

   While salmon bakes, rinse wild rice blend under cold water. In a medium saucepan, combine rinsed rice and vegetable broth.

   💡 Proffstips: Rinsing removes excess starch
6. 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

   💡 Proffstips: Check package for specific cooking times
7. 7

   Once rice is cooked, stir in dried cranberries, toasted pecans, and chopped parsley. Season with salt and pepper to taste.

   ⏱️ 3 minutes
8. 8

   Serve the maple-glazed salmon alongside the wild rice pilaf.

   💡 Proffstips: Garnish with extra parsley and pecans if desired