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Maple Glazed Salmon with Roasted Brussels Sprouts and Pears Recipe

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This Maple Glazed Salmon recipe features succulent salmon fillets marinated in a sweet and tangy blend of maple syrup, soy sauce, and orange juice, balanced with a touch of cayenne pepper for mild heat. Roasted alongside caramelized Brussels sprouts and tender pears, the dish is finished with a rich, reduced maple glaze for an elegant, flavorful meal perfect for any occasion.

Ingredients

Salmon and Marinade

  • 4 salmon fillets
  • 1/2 cup maple syrup
  • 1/3 cup low sodium soy sauce
  • 1/4 cup orange juice
  • 1/4-1/2 teaspoon cayenne pepper
  • Kosher salt and black pepper, to taste

Roasted Vegetables and Fruit

  • 1/2 pound Brussels sprouts, halved
  • 2 pears or apples, quartered
  • 2 tablespoons olive oil
  • Kosher salt and black pepper, to taste

Garnish (optional)

  • Pomegranate arils

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the salmon and vegetables.
  2. Marinate the Salmon: In a 9x13 inch baking dish, whisk together the maple syrup, low sodium soy sauce, orange juice, cayenne pepper, kosher salt, and black pepper. Place the salmon fillets flesh side down in the marinade and allow them to soak for 15 minutes to absorb the flavors.
  3. Prepare Vegetables and Fruit: On a baking sheet, combine the halved Brussels sprouts and quartered pears or apples. Drizzle with olive oil, then season with kosher salt and black pepper. Toss thoroughly to ensure all pieces are evenly coated.
  4. Start Roasting Vegetables and Fruit: Place the baking sheet with Brussels sprouts and pears into the preheated oven and roast for 15 minutes to begin caramelizing and softening them.
  5. Add Salmon to Roasting Sheet: After 15 minutes, remove the salmon from the marinade and lay the fillets on the baking sheet with the partially roasted vegetables and fruit. Return to the oven and roast for an additional 10-15 minutes or until the salmon reaches your preferred level of doneness.
  6. Make the Maple Glaze: While the salmon and vegetables finish roasting, pour the leftover marinade into a small saucepan and bring it to a boil over high heat. Let it cook for 3-5 minutes until it reduces and thickens into a glossy glaze.
  7. Serve: Drizzle the prepared maple glaze over the roasted salmon shortly before serving. Garnish with pomegranate arils if desired, and serve alongside the roasted Brussels sprouts and pears for a complete meal.
  8. Optional Side: For an even heartier meal, serve the maple glazed salmon and roasted sides with creamy mashed potatoes.

Notes

  • Adjust cayenne pepper to spice preference; use less for milder flavor or omit if sensitive to heat.
  • Make sure to pat the salmon dry before marinating to help the marinade cling better.
  • Use pears for a sweeter contrast or apples for a tart balance, depending on your taste.
  • Pomegranate arils add a lovely pop of color and a fresh burst of flavor but are optional.
  • Ensure the glaze is thick enough to coat the salmon without being watery; reduce longer if needed.
  • Salmon doneness can be checked by its flakiness and internal temperature (145°F is recommended).
  • Maple syrup can be substituted with honey if desired, but the flavor profile will be different.

Find it online: https://dishcooks.com/maple-glazed-salmon-with-roasted-brussels-sprouts-and-pears-recipe/