Mustard Maple Sockeye with Veggies - Bristol Bay Sockeye Salmon
This one-pan wonder is so simple with roasted vegetables and a sweet, tangy glaze to complement the flavors of wild salmon.
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Cooking tools:
- Oven
- Zip-top bag
- Baking sheet
- Mixing bowl
- Whisk
- Spatula
- Paper towel
- Cutting board
- Chef's knife
- Peeler
- Measuring spoon
- Measuring cup
- Garlic press
- Serving platter
Ingredients
- 4 to 6 peanut potatoes (about 4 oz.), washed and cut into pieces
- 2 medium zucchini, thick-sliced
- 2 medium yellow carrots, peeled and sliced
- 2 medium orange carrots, peeled and sliced
- 1 kohlrabi (about 8 oz.), peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 to 1 teaspoon pepper
- 2 tablespoons maple syrup
- 2 tablespoons Dijon-style mustard
- 1 tablespoon poultry seasoning
- 2 garlic cloves, minced
- 4 sockeye salmon fillets (6 oz. each), fresh, frozen or thawed
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