Maple Glazed Salmon with Hazelnut, Fetta & Baby Beetroot Salad
  • Prep time: 30 minutes
  • Calories: 559
Fun fact: Maple syrup comes from the maple tree and is collected by drilling small holes in the trunk and collecting the sap that slowly comes out. The Canadian province of Quebec is the largest producer, responsible for 75% of the world's output. In this recipe you will combine the sweetness of maple syrup with mustard and soy to make a delicious marinade for salmon. #youplateit
  • 30 g of Maple Salmon Marinade
  • 2 of Salmon Fillets (Skinless)
  • 1 400g Pack of Lentils
  • 50 g of Fetta Cheese
  • 30 g of Hazelnuts
  • 1 75g Pack of Rocket & Baby Spinach
  • 150 g of Baby Red Beetroot
  • 1 12 Tbsp of Dijon Honey Mustard

Cook & Peel Beetroot:

Preheat oven to 200°C. Heat a pot of salted water to boiling on high. Add the beetroot and cook for about 20 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a bowl. When cool enough to handle, using a paper towel and your fingers, gently rub the skins off the cooked beetroot. Slice the peeled beetroot into wedges.

Marinate Salmon:

Meanwhile, pat dry salmon with paper towel. Place in a shallow bowl or dish and add marinade, turning to coat. Place in the fridge for 10 minutes to develop the flavours.

Cook Salmon:

Place the salmon on a lined tray. Pour over remaining marinade. Cook for about 8 to 10 minutes or until salmon caramelises and is cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Toast Hazelnuts:

In the meantime, place hazelnuts in a small pan or pot over medium-low heat. Toast until fragrant and golden brown, stirring continuously, 3 to 4 minutes. Remove from heat and roughly chop.

Prepare Salad:

Drain and rinse the lentils. In a bowl, combine the 12 can lentils (or as much as desired), sliced beetroot, 2 handfuls of spinach and rocket, toasted hazelnuts and fetta (crumble as you add). Drizzle honey mustard (using as much as desired) over the salad, toss to combine.

You Plate It:

Divide salad among plates. Top with salmon. Enjoy!