Maple-Balsamic Salmon with Roast Potato & Arugula Salad

Name: Maple-Balsamic Salmon with Roast Potato & Arugula Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 sachet Knorr® OXO® Chicken Bouillon Sachet; 3 Tbsp. (45 mL) olive oil; 1 lb. (500 g) baby red new potatoes, cut into small cubes; 2 large shallots or 1 small onion, sliced; 1/4 cup (50 mL) balsamic vinegar; 2 Tbsp. (30 mL) pure maple syrup or pancake syrup; 1 lb. (500 g) salmon fillet, cut into 4 strips; 6 cups (2 L) baby arugula or spinach; 2 cups (500 mL) shredded red cabbage

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35 MINS

Cooking Time
15 MINS

Prep Time
4 People

Serves

1 sachet Knorr® OXO® Chicken Bouillon Sachet
3 Tbsp. (45 mL) olive oil
1 lb. (500 g) baby red new potatoes, cut into small cubes
2 large shallots or 1 small onion, sliced
1/4 cup (50 mL) balsamic vinegar
2 Tbsp. (30 mL) pure maple syrup or pancake syrup
1 lb. (500 g) salmon fillet, cut into 4 strips
6 cups (2 L) baby arugula or spinach
2 cups (500 mL) shredded red cabbage

Preheat oven to 400°F (200ºC). Arrange two oven racks to accomodate two baking sheets. Combine Knorr® OXO® Chicken Bouillon Sachet 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 mixture with remaining vinegar mixture.
Just before serving, toss dressing with arugula and cabbage. Top with potatoes, then salmon.