Glazed Salmon With Brussels Sprouts Recipes

SHEET PAN BALSAMIC GLAZED SALMON, POTATOES AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees.
• Combine Herb De Provence, onion powder, garlic powder, black pepper, and salt, set aside.
• Line a large sheet pan with parchment paper. (optional-parchment paper makes cleanup easier)
• Place the potatoes and Brussels sprouts on the sheet pan. Season with olive oil and 3/4's of the herb mixture and mix to cover the veggies..
• Roast veggies for 20 - 25 minutes.
• Remove the veggies from the oven after 15 minutes. Add the salmon to the sheet pan. Brush the salmon with remaining herb mixture and the balsamic glaze (recipe below)
• Return veggies and salmon to the oven for another 15 minutes.
• Baste with Balsamic Glaze after 5 minutes and again at the 10 minute bake time.

AIR FRYER MISO GLAZED SALMON WITH BRUSSELS SPROUTS

Steps:

• To make the glaze, combine miso, honey, garlic and ginger in a small bowl and whisk well; set aside.
• Set the air fryer to 350 degrees F and spray the inner basket of the air fryer with nonstick cooking spray.
• Place salmon in the basket and cook for 6 to 8 minutes.
• Pause the machine, spread the miso glaze over the salmon.
• Add the Brussels sprouts to the basket, spreading them around the salmon; season with salt.
• Continue to cook for an additional 5 to 7 minutes or until salmon is cooked through and Brussels sprouts are slightly tender.
• Serves: 4; Calories: 230; Total Fat: 7 grams; Saturated Fat: 2 grams; Total Carbohydrate: 14 grams; Sugars: 7 grams; Protein: 28 grams; Sodium: 305 milligrams; Cholesterol: 51 milligrams; Fiber: 4 grams.

MAPLE-GLAZED SALMON WITH ROASTED BRUSSELS SPROUTS

Steps:

• Heat oven to 450° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15 to 20 minutes.
• Meanwhile, in a small bowl, mix together the maple syrup, mustard, and ¼ teaspoon each salt and pepper. After the vegetables have cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush it with the maple mixture. Roast on the top rack until opaque throughout, 6 to 8 minutes.
• Serve the salmon with the vegetables and lemon wedges.

EASY ROASTED SALMON WITH BRUSSELS SPROUTS

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss brussels sprouts with olive oil. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Spread in a single layer. Roast, tossing occasionally, until sprouts are browned, 10 to 15 minutes.
• Season salmon fillets with salt and pepper. Place in center of baking sheet (push sprouts to sides). Roast until salmon is opaque throughout and sprouts are tender, about 10 minutes.

MAPLE-MUSTARD-MIXED PEPPER GLAZED SALMON WITH BRUSSELS SPROUT SLAW

Steps:

• Whisk together 2 cups water, the maple syrup, salt and whole peppercorns in a bowl. Add the salmon, place a piece of plastic wrap over and place a plate on top to keep submerged. Refrigerate for 1 hour.
• Remove the salmon from the brine. Pat the salmon dry with paper towels and place on a baking rack set over a baking sheet place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
• Combine the maple syrup, mustard and crushed pink peppercorns.
• Prepare the ceramic cooker: Remove the grill grate and ceramic plate from the cooker. Scatter the soaked wood chips over the top. Adjust the cooker to maintain a temperature of 150 to 160 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Smoke until the thickest part of the fish registers 150 degrees, about 1 hour 30 minutes. Start brushing with the glaze every few minutes for the last 15 minutes of the smoking process.
• Serve the salmon with the Brussles Sprouts Slaw.
• Whisk together the oil, vinegar, lemon juice, mustard, maple syrup, celery salt and some salt and pepper in a large bowl.
• In a food processor with a grater attachment, shred the Brussels sprouts. (If you do not have a food processor you could grate by hand or cut very thinly with a knife.) Transfer to the bowl with the dressing. Add the radicchio and chives and toss to combine. Cover and refrigerate for at least 30 minutes before serving (to allow the sprouts to break down and soften). Add the walnuts before serving.