Pecan and Maple Crusted Roasted Salmon
with Maple Sweet Potato Mash and Brussels Sprouts
Making pecan-crusted crispy salmon is surprisingly quick and easy when you follow our few simple steps! Your final product will be savoury and crunchy salmon filets with a smooth sweet potato maple mash and flavour-packed Brussel sprouts alongside.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Filets de saumon, sans la peau
(Contient Saumon)
½ cs
Moutarde de Dijon
2 cs
Sirop d'érable
28 g
Pacanes
(Contient Pacanes, Noix Peut contenir Noix)
340 g
Patate douce, en dés
7 g
Ciboulette
227 g
Choux de Bruxelles
Pas inclus dans votre livraison
1 cc
Sel*
2 cs
Beurre non salé*
¼ cc
Sel et Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Trim the ends of the Brussels sprouts and peel off the outer layers. Cut into quarters. Roughly chop the pecans. Finely chop the chives. Whisk together half the maple and Dijon in a small bowl. Set aside.
Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx. 1-2 inches) in a large pot. (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat, then reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return to same pot.
Pat the salmon dry with paper towels. Season with salt and pepper. Coat only the salmon tops with the maple-Dijon. Working with one piece of salmon at a time, sprinkle the pecans over the maple-Dijon side and press lightly to stick. Transfer to a parchment-lined baking sheet. Roast in the middle of the oven, until salmon is cooked through, 10-12 min.**
While the salmon roasts, add 1 tbsp butter (dbl for 4 ppl) to the same pan, and swirl to melt, 1 min. Add the Brussels sprouts and 2 tbsp water (dbl for 4 ppl). Cover and cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.
Using a masher, mash 1 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper. Divide the sweet potato mash, buttery Brussels sprouts and pecan-crusted salmon between plates.