This quick and easy maple-glazed salmon recipe takes just 15 minutes to cook.
Cabbage can be a hard sell for fussy eaters, so this combo may read like a dinner-hour nightmare. Not anymore! Consider it the gateway recipe to open up possibilities for picky palates. The sticky, sweet, spicy and umami-rich glaze makes fish-phobes forget their fears, while the apple-laced cabbage will quickly become your family’s go-to weeknight side. This 30-minute meal is easy enough for a hectic weeknight but elegant enough to serve to guests.
Preheat oven to 450°F (230°C). Place fish on a baking sheet, skin side down. Season with salt and pepper to taste. Bake for 10 to 15 minutes or until fish turns opaque.
Meanwhile, heat oil in a saucepan over medium heat. Add cabbage, apples, 1 tbsp (15 mL) of the water, 1½ tbsp (22.5 mL) of the maple syrup, 2 tsp (10 mL) of the soy sauce and salt and pepper to taste. Bring mixture to a simmer, cover with lid and cook until cabbage is wilted and softened, about 10 minutes. If you find that the pan starts to get dry, add another ¼ cup (50 mL) of water.
While fish and cabbage are cooking, mix together ½ cup (125 mL) of the water, 2½ tbsp (37.5 mL) of the maple syrup, 1½ tbsp (22.5 mL) of the soy sauce, ginger and cornstarch in a small saucepan. Warm over medium heat until the sauce bubbles and reduces to a thick, syrupy glaze, about 4 minutes.
Before serving, brush glaze generously over fish. Divide cabbage among 4 plates, serve with fish and garnish with sliced almonds and green onions (if desired).
Per serving: 486 calories, 29 g protein, 24 g fat (5 g saturated fat), 39 g carbs, 5 g fibre, 69 mg cholesterol, 381 mg sodium