Salmon and Brussel Sprouts

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]
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