Discover the delightful flavors of Maple Mustard Salmon & Roasted Brussels Bowl! This vibrant and nutritious dish combines sweet and tangy salmon with crispy Brussels sprouts and creamy butternut squash, all served over hearty wild rice. Topped with pomegranate seeds and a zesty Dijon vinaigrette, it’s perfect for a healthy meal any day of the week.
Why Make This Recipe
This recipe is a fantastic choice for anyone looking to enjoy a healthy and delicious meal without spending hours in the kitchen. The maple and mustard glaze adds a unique twist to the salmon, making it flavorful and deeply satisfying. Plus, roasting the Brussels sprouts and butternut squash enhances their natural sweetness, and the addition of wild rice provides a hearty base. It’s a meal that not only tastes great but looks beautiful, too!
How to Make Maple Mustard Salmon & Roasted Brussels Bowl
Creating this wonderful bowl is simple and quick. Follow these easy steps, and you’ll have a delicious dinner ready in no time.
Ingredients
- Maple-mustard glazed salmon
- Roasted Brussels sprouts
- Butternut squash
- Wild rice
- Pomegranate seeds
- Dijon vinaigrette
Directions
- Preheat the oven to 425°F (220°C).
- For the salmon, whisk together maple syrup and Dijon mustard. Brush this mixture over the salmon fillets.
- Spread the Brussels sprouts and butternut squash on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and golden.
- Cook the wild rice according to package instructions.
- Serve the salmon over the wild rice along with the roasted vegetables. Top with pomegranate seeds and drizzle with Dijon vinaigrette.
How to Serve Maple Mustard Salmon & Roasted Brussels Bowl
Serve the dish warm for a fulfilling meal. You can plate it with the salmon on a bed of wild rice, surrounded by the roasted Brussels sprouts and butternut squash. Don’t forget to sprinkle pomegranate seeds on top for an extra burst of flavor and color!
How to Store Maple Mustard Salmon & Roasted Brussels Bowl
If you have leftovers, you can store them in an airtight container in the refrigerator. They should last for about 2-3 days. Simply reheat in the microwave or oven when you’re ready to enjoy them again.
Tips to Make Maple Mustard Salmon & Roasted Brussels Bowl
- Ensure that the salmon is fresh for the best flavor.
- Feel free to customize the vegetables; carrots or sweet potatoes can be great alternatives.
- Adjust the glaze according to your taste, adding more maple for sweetness or mustard for a kick.
Variation
For a different twist, try using a different type of fish like trout or even chicken instead of salmon. You can also experiment with different grains, like quinoa or farro, instead of wild rice.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before cooking for even cooking.
2. Can I prepare the vegetables ahead of time?
Absolutely! You can prep the Brussels sprouts and butternut squash a day in advance and store them in the fridge until you’re ready to roast them.
3. What can I substitute for wild rice?
If you don’t have wild rice, you can use brown rice, quinoa, or even couscous as a substitute for a different texture and taste.
Now you are ready to enjoy the delicious Maple Mustard Salmon & Roasted Brussels Bowl! Happy cooking!
