Alright, I have a confession to make…I’ve never had a brussel sprout! I know, it’s odd. But my mom doesn’t like them, and never made them for us growing up (and I’m sure as I child I probably wouldn’t have enjoyed them anyway.) However, as an adult I have no excuse for not at least giving them as try.
I came across this delicious-sounding recipe over the weekend, and feel like it might be a good way to see whether or not brussel sprouts are for me.
Salmon and Brussal Sprouts with Ginger-Scallion Sauce, from Dinner: A Love Story
For the Salmon and Brussel Sprouts:
- 1 1/4 lb salmon fillet cut into 4 ounce pieces
- 2-3 cups of brussels sprouts
- 1 Tablespoon olive oil
- Salt and papper
1. Preheat over to 450°F
2. Trim and halve brussel sprouts and toss them with the olive oil, salt and pepper.
3. Place brussel sprouts on a foli lined cookie sheet and roast for 15 minutes, tossing half way through.
4. Add salmon fillets to the cookie sheet and roast another 10 minutes. Serve with ginger-scallion sauce.
For the Ginger-Scallion Sauce:
- 1 large bunch scallions (green and white parts), chopped
- 2 Tablespoons finely peeled fresh ginger
- 2 Tablespoons neutral oil, like canola or grapeseed
- 1 teaspoon soy sauce
- 1/2 teaspoon sherry vinegar
- Salt and pepper
1. Combine all ingredients in a small bowl and whisk together.
[top photo source]
I'm Christina, an architect and designer always on the lookout for those sweet and lovely things that make me smile. Get the latest by subscribing via email or RSS feed below. You can also check out Sweet and Lovely Life on Facebook. Thanks for stopping by!
1 comment
Parsnip Fries with Roasted Tomato Ketchup | Sweet and Lovely Life says:
Mar 5, 2012
[...] (much like brussel sprouts) are one of those things I didn’t really develop a taste for until I was older, but now I [...]