How to Make Maple-Dijon Glazed Salmon Over Wild Rice Pilaf
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Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
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Whisk maple syrup, Dijon mustard, olive oil, salt, and pepper in a small bowl.
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Place salmon fillets on the baking sheet and brush with half the glaze. Bake for 10 minutes.
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Meanwhile, rinse wild rice and add to a saucepan with vegetable broth. Bring to a boil, then cover and simmer for 35 minutes.
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Sauté carrots, celery, and bell pepper in a nonstick skillet over medium heat for 5–6 minutes.
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Stir sautéed vegetables and parsley into the cooked rice. Brush salmon with remaining glaze and roast for 2 more minutes. Plate salmon over pilaf and serve.
Pro Tips for Perfect Maple-Dijon Glazed Salmon Over Wild Rice Pilaf
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of skinless salmon fillets, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Maple-Dijon Glazed Salmon Over Wild Rice Pilaf?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Maple-Dijon Glazed Salmon Over Wild Rice Pilaf?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for skinless salmon fillets?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.