Maple-Glazed Wild-Caught Salmon
This is a wholesome, elegant meal that celebrates clean flavors and mindful sourcing. An organic salmon fillet is marinated in a glaze of maple syrup, soy sauce, ginger, and chili flakes, then grilled and turned for a classic crosshatch sear. It’s served with steamed asparagus and Turkish-style rice, studded with golden raisins, dates, almonds, and pistachios. A side of maple-soy glaze brings everything together—sweet, nutty, and gently spiced.
Nutritional facts
Protein
46g
Carbs
73g
Calories
720kcal
Fat
29g
Ingredients
Fish, Salmon, Skin-on, 6 oz, Wild Caught, Almonds, Extra Virgin Olive Oil, Pistachios, Dill, Asparagus, Golden Raisins, Dried Medjool Dates, Basmati Rice, Kosher Salt, Ginger, Soy Sauce, Maple Syrup
Contains fish, pistachios, almonds, cereals containing gluten, wheat, soybeans.
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About Maia Bengochea
Chef Maia Bengochea is a food scientist who integrates chemistry, microbiology, and physics in each meal she creates, elevating the sensorial experience in every bite. Born in Buenos Aires, Argentina, Bengochea has cooked since she was a kid and has worked as a private chef and on cooking shows. She is also a food and lifestyle influencer (@maiacocina) and enjoys combining travel, nature, and cultures around the world in the recipes she shares with her community. The colors in her meals, created with edible flowers and freshly harvested vegetables from the garden, is Bengochea's signature. She takes into account a great variety of ingredients selected carefully for different diets, bringing a creative perspective that accommodates various tastes and preferences. From Patagonia to Mendoza to Buenos Aires and all across Argentina, Bengochea shares a bit of her country in every meal she designs to boost your senses.
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