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Maple-Balsamic Salmon with Roast Potato & Arugula Salad

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  • 1 sachet Knorr® Chicken or Beef Bouillon
  • 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 arugala or spinach
  • 2 cups (500 mL) shredded red cabbage

NUTRITIONAL INFORMATION

 

Amount per serving

Calories470
Total Fat23g
Saturated Fat4g
Trans Fat0g
Cholesterol65mg
Sodium750mg
Total Carbs37g
Dietary Fiber4g
Sugars12g
Protein27g
Calcium10%
Iron15%
Vitamin C90%
Vitamin A10%

  • 1 Preheat oven to 400°F (200ºC). Arrange two oven racks to accomodate two baking sheets. Combine Knorr® Chicken or Beef Bouillon with olive oil in small bowl . Arrange potatoes and shallots on baking sheet, then toss with ½ of the oil mixture. Roast 20 minutes.
  • 2 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.
  • 3 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.
  • 4 Combine remaining oil with remaining vinegar mixtures.
  • 5 Just before serving, toss dressing with arugula and cabbage. Top with potatoes, then salmon.