Maple Glazed Baked Salmon.
Remember Monday? Those mashed potatoes?
Told you I had plans for them!! Those mashers would make the perfect side to this maple glazed baked salmon…with roasted brussels sprouts and pears because ahh, it’s fall!
For some reason as soon as the days get cold and the nights get looooonnnng, I forget all about seafood. Like it literally leaves my brain and does not return again until spring. I know, this is horrible, but all my mind wants to think about is all the cozy foods, like pasta, soup, and roasted chicken. Well, I changed my thought process this week and made us all salmon…fall inspired salmon, of course. And I promise, it’s just as cozy and delicious as any roasted chicken. Especially with this maple-soy glaze, roasted brussels sprouts and pears. AND, it could be even cozier when served with a side of these cheesy mashed potatoes. <–do this, obviously.
I am going to be totally honest, I had other plans for today’s recipe. I was testing out a few recipes last week and when one chicken dinner failed miserably I decided to pick my spirits back up and create a simple salmon dinner. I had some frozen fillets in the freezer and pairing them with a maple-soy glaze sounded so delicious…over a bed of roasted veggies and pears, mmmm. Then I remember I had leftover mashed potatoes in the fridge and I was SOLD.
Dinner was ready in under and hour and umm, it was just perfection. Simple, fast, colorful, healthy and cozy!! Yes, yes, yes!!
I am really into using maple in both sweet and savory recipes right now. I just cannot get over the flavor it has and it seems to combine so well with all things fall. It’s the perfect amount of sweetness to balance out the saltiness of the soy, and the hit of spice from the cayenne…guys, that is what’s happening in this glaze. Maple, soy, orange juice, and a pinch of cayenne (use it to your taste…I added a lot!). Whoa, just FOUR ingredients. I honestly didn’t know I could create a 4 ingredient recipe like this.
OK, well technically the whole recipe is not four ingredients, just the salmon portion is, but trust me, you totally NEED the brussels sprouts and roasted pears to round out the meal. Plus, if you didn’t already know, roasted pears are delicious!
And while the addition of mashed potatoes are totally your choice, I highly recommend them, like highly. I mean, since we are eating health food, the bowl of mashed potatoes is totally cool. Life well balanced. 🙂
Oh and lastly, is it just me or this whole getting dark at four in the afternoon thing a real bummer? I loved the extra hour of sleep on Sunday, but I mean, really it’s pitch black here by five. Totally not into it. Anyone else with me?
Keeping things short today, as mom told me that I must not write a lot today…ooopsies! Have a great Wednesday!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Maple Glazed Salmon.
Course: Main Course
This fish dish is filling, tasty and perfect for the winter months
- Preheat oven to 425 degrees F.
- In a 9x13 inch baking dish, whisk together the maple, soy sauce, orange juice, cayenne, and pepper. Place the salmon flesh side down in the maple sauce. Let sit 15 minutes.
- On a baking sheet, combine the brussels sprouts, pears, olive oil, salt and pepper. Toss well to evenly coat. Place in the oven and roast for 15 minutes.
- After 15 minutes, remove the salmon from the maple sauce and add to the baking sheet with the brussels sprouts and pears. Transfer to the oven and roast for an additional 10-15 minutes, or until the salmon has reached your desired doneness.
- Meanwhile, pour the remaining maple sauce into a small sauce pan and bring to a boil over high heat. Cook for 3-5 minutes or until the sauce has reduced into a glaze.
- Drizzle the glaze over the salmon and serve with a side of the roasted brussels sprouts and pears...ok and these [mashed potatoes | https://www.halfbakedharvest.com/crockpot-three-cheese-mashed-potatoes/].
PS. I’ll be adding pomegranate arils to every single recipe from here on out. Can’t get enough.