Maple-Glazed Salmon with Braised Cabbage & Apples

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.

Photo credit: Shutterstock

Servings	Prep Time	Cook Time
4	10minutes	15minutes

Servings	Prep Time
4	10minutes

Cook Time

15minutes

• Course Dinner
• Cuisine Fish & Seafood, Vegetables

Ingredients

• 4 salmon fillets skin removed (about 4 oz each)
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 head red cabbage cored and finely shredded
• 2 apples cored, peeled and julienned
• 1 tbsp water
• 1/5 cup water
• 1 1/2 tbsp maple syrup
• 2 1/2 tbsp maple syrup
• 2 tsp sodium-reduced soy sauce
• 1 1/2 tbsp sodium-reduced soy sauce
• 1 1/2 tsp ginger finely grated
• 2 tsp cornstarch
• 2 tbsp almonds sliced toasted (optional)
• 2 tbsp green onions thinly sliced on an angle (optional)

Servings:

Units:MetricUS Imperial

Ingredients 4 salmon fillets skin removed (about 4 oz each) Salt and pepper to taste 1 tbsp olive oil 1/2 head red cabbage cored and finely shredded 2 apples cored, peeled and julienned 1 tbsp water 1/5 cup water 1 1/2 tbsp maple syrup 2 1/2 tbsp maple syrup 2 tsp sodium-reduced soy sauce 1 1/2 tbsp sodium-reduced soy sauce 1 1/2 tsp ginger finely grated 2 tsp cornstarch 2 tbsp almonds sliced toasted (optional) 2 tbsp green onions thinly sliced on an angle (optional) Servings: Units:MetricUS Imperial

Course Dinner Cuisine Fish & Seafood, Vegetables

Instructions

1. 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.
2. 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.
3. 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.
4. 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).

Recipe Notes

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

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