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Maple Butter-Roasted Salmon and Wild Rice

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Tender roasted salmon glazed with maple butter and topped with a crunchy pecan crust, served over hearty wild rice with roasted carrots, Brussels sprouts, sweet cranberries, and creamy goat cheese for a balanced and comforting meal.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American
  • Diet: Low Salt

Ingredients

  • 1 cup wild rice medley (parboiled rice and wild rice blend)
  • 2 cups water
  • 1 tablespoon vegetable broth concentrate
  • 1/4 teaspoon salt
  • 1/3 cup dried cranberries
  • 2 medium carrots, peeled and sliced into 1/4-inch rounds
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 tablespoon olive oil
  • 1 teaspoon warming spice blend
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 salmon fillets (about 6 oz each)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons pure maple syrup
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon warming spice blend
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pecans, finely crushed
  • 1 tablespoon maple syrup
  • 1 teaspoon fresh thyme leaves, chopped
  • 2 oz goat cheese, crumbled
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon whole grain mustard
  • 1 teaspoon fresh thyme leaves, chopped

Instructions

  1. Preheat the oven to 425°F (220°C). Rinse the wild rice medley under cold water until the water runs clear.
  2. In a medium pot, combine the rice, water, broth concentrate, and salt. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 20–24 minutes until the rice is tender and liquid is absorbed.
  4. Stir the dried cranberries into the cooked rice, remove from heat, and keep covered.
  5. Place sliced carrots and halved Brussels sprouts on a parchment-lined baking sheet. Drizzle with olive oil and season with warming spice blend, salt, and pepper. Toss to coat.
  6. Roast the vegetables for 20–22 minutes, stirring halfway through, until tender and lightly caramelized.
  7. Melt 3 tablespoons butter in a microwave-safe bowl. Transfer 1 tablespoon to a small bowl and reserve.
  8. To the remaining melted butter, add 1 tablespoon maple syrup, 1 tablespoon mustard, warming spice blend, salt, and pepper. Stir to combine.
  9. In a separate bowl, mix crushed pecans with 1 tablespoon maple syrup and chopped thyme.
  10. Pat the salmon fillets dry and place them on a foil-lined baking sheet.
  11. Spoon the maple butter mixture over the salmon fillets.
  12. Press the pecan mixture onto the tops of the salmon to form a crust.
  13. Roast the salmon for 10–12 minutes until cooked through and flaky.
  14. In the bowl with the reserved butter, mix the remaining mustard and thyme to create a mustard butter sauce.
  15. Toss the roasted vegetables with the mustard butter sauce.
  16. Fluff the wild rice with a fork and season lightly with salt if needed.
  17. Divide the wild rice among serving plates and top with the roasted vegetables.
  18. Sprinkle crumbled goat cheese over the vegetables.
  19. Place the maple pecan salmon on top and spoon any remaining sauce from the baking sheet over the salmon before serving.

Notes

  • Wild rice can be cooked a day in advance and reheated when ready to serve.
  • If pecans are unavailable, walnuts or almonds make a great substitute.
  • A squeeze of fresh lemon juice before serving adds brightness.
  • For a dairy-free option, replace butter with olive oil and omit goat cheese.
  • Additional vegetables such as sweet potatoes, broccoli, or parsnips can be roasted alongside the carrots and Brussels sprouts.

Nutrition

Find it online: https://savorymomskitchen.com/maple-butter-roasted-salmon-and-wild-rice/