Balsamic-Glazed Salmon
Crisped Brussels Sprouts over Zesty Orzo
Cooking time
20 minutes
Servings
2/4
Calories
750 /serving
Fish and veggies take the plunge into the Air Fryer, for tender bits and crisped bits in all the right places. Brussels sprouts get gorgeously garlicky, while salmon fillets glow in a tangy-sweet balsamic glaze. You’ll have buttered orzo, zesty with lemon and freshened with parsley, waiting to host them.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 2 Garlic cloves
- 400g Brussels sprouts
- 14g Parsley
- 1 Lemon
- 140g Orzo
- 30g Balsamic glaze
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Salmon • Sulphites • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Strainer
Zester
1 or 2 tbsp Butter
Air fryer
Total Fat
30 g
Saturated Fat
8 g
Sodium
600 mg
Total Carb
87 g
Sugars
17 g
Protein
43 g
Fibre
12 g
Preparation
Fry the Brussels sprouts
- Preheat the air fryer to 375°F. Lightly oil the basket. Bring a medium pot of salted water to a boil.
- Mince the garlic.
- Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). In a medium bowl, toss with a drizzle of oil, ½ the spices and S&P.
- Place in the air fryer and fry, 6 to 8 min., until almost tender.
- Shake the basket and add ⅔ of the garlic. Fry, 2 to 3 min., until browned and tender.
- Transfer to a bowl.
Boil the orzo
- Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- Drain and return to the pot.
- Toss with a drizzle of oil and 1 tbsp butter (double for 4 portions) to prevent sticking.
Mise en place
- Meanwhile, zest the lemon; juice ½ and quarter the remaining ½.
- Roughly chop the parsley leaves and stems.
Fry & glaze the salmon
- Pat the salmon* dry and rub with a drizzle of oil; season with the remaining spices and S&P.
- Place on a small piece of parchment paper in the air fryer and fry, 4 to 6 min., until browned and cooked as desired.
- Drizzle with the balsamic glaze and fry, 1 min., until glazed.
Dress the orzo
- Meanwhile, to the pot of orzo, add the lemon juice, lemon zest (start with ½), ½ the parsley, the remaining garlic and S&P; stir well.
Plate your dish
- Divide the orzo between your plates.
- Top with the salmon and Brussels sprouts.
- Garnish with the remaining parsley and the lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
