Maple-mustard salmon rice bowls

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Center-cut skinless salmon fillets4 6-oz fillets
• Jasmine rice1 1/2 cups
• Broccoli florets1 1/4 lb
• English cucumber1
• Pure maple syrup3 tbsp
• Dijon mustard2 tbsp
• Apple cider vinegar1 tbsp
• Olive oil2 tbsp
• Scallions3

How dinner comes together

1. 1

   Heat the oven to 425°F and line a sheet pan. Start the rice according to its package directions.

2. 2

   Whisk the maple syrup, Dijon and vinegar. Reserve 2 tablespoons in a clean bowl for serving before the glaze touches the raw fish.

3. 3

   Toss the broccoli with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and black pepper. Spread it on the pan and roast for 8 minutes.

4. 4

   Push the broccoli to the sides. Place the salmon in the center, brush with half the remaining glaze and drizzle with the remaining oil.

5. 5

   Roast until the broccoli is browned and the thickest part of each salmon fillet reaches 145°F and flakes under gentle pressure, 8–12 minutes; brush the salmon once more halfway through.

6. 6

   Slice the cucumber and scallions. Divide rice, broccoli and salmon among bowls; add cucumber and scallions and drizzle only with the clean reserved glaze.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Fish

Equipment

• Rimmed sheet pan
• Parchment paper
• Medium saucepan
• Small bowl