Ingredients
Maple Salmon:
- 4 fillets or 1¾ pounds of salmon
- 1/3 cup low sodium soy sauce
- 1/4 cup orange juice
- 1/2 cup maple syrup
- 1/2 teaspoon sriracha (optional)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Roasted Carrots:
- 12 baby carrots, tops trimmed to 2 inches
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons + 1 teaspoon olive oil
- 2 tablespoons chopped parsley leaves, optional garnish
Oven Roasted Brussels Sprouts:
- 1 tablespoon honey
- 3 tablespoons balsamic vinegar, divided
- 2 pounds Brussels sprouts, halved
- 1 tablespoon + 1 teaspoon olive oil, divided
- 4 slices bacon, diced
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 1-2 tablespoons hazelnuts, chopped (optional)
Preparation
We’re making the most of fall with this Maple Glazed Salmon — brought to us by the talented chef Patty Ruiz. With a homemade maple marinade, tender roasted carrots, and savory Brussels sprouts, this recipe will remind you why the flavorful tones of fall are as comforting as they are colorful.
Meet Chef Patty Ruiz
As an economics teacher turned chef, Patty Ruiz’s The Mad Table is all about creating shared experiences. Through virtual cooking classes and services, Ruiz offers teachings for kids, adults, corporate teams, and even menu planning services.
Aside from her passion for people, Ruiz is an accomplished chef with years of experience in the public eye, winning awards at food festivals and filming with TV personalities. Her projects have also been featured on the Food Network, Landmark Theatre, and Bacardi Limited.
Now Ruiz is bringing her skills here, sharing this delicious Maple Glazed Salmon to prepare at home.
Salmon
Step 1
Preheat oven to 425 degrees. In a 9×13 inch baking dish, whisk together the maple, soy sauce, orange juice, salt, and pepper. Place the salmon flesh side down in the maple sauce. Let sit 15 minutes.
Step 2
Remove the salmon from the maple sauce and transfer to foil-lined baking sheet and drizzle with olive oil. Roast 10-15 minutes (broiling the last 3 minutes), or until the salmon has reached your desired doneness.
Step 3
Pour the remaining maple sauce into a small saucepan and bring to a boil over high heat. Cook or 5-6 minutes or until the sauce has reduced into a glaze. Then drizzle the glaze over the salmon.
Carrots
Step 1
Preheat oven to 375 degrees. Lightly oil a baking sheet with 1 teaspoon olive oil.
Step 2
Place carrots in a single layer onto the prepared baking sheet. Add honey, balsamic vinegar, remaining olive oil, garlic, and thyme. Season with salt and pepper, to taste. Gently toss to combine.
Step 3
Place into oven and bake for 35-40 minutes, or until tender. Garnish with fresh chopped parsley.
Brussel Sprouts
Step 1
Preheat oven to 375 degrees. Lightly oil a baking sheet with 1 teaspoon olive oil.
Step 2
In a small bowl, whisk together honey and 1 tablespoon balsamic vinegar. Set aside.
Step 3
Place Brussels sprouts in a single layer onto the prepared baking sheet. Add the remaining 2 tablespoons balsamic vinegar, olive oil, bacon, and garlic. Season with salt and pepper to taste. Gently toss to combine.
Step 4
Place into oven and bake for 12-14 minutes, or until tender. Stir in the honey mixture and garnish with hazelnuts.
