Maple Mustard Mixed Pepper Glazed Salmon With Brussels Sprout Slaw Recipes

SHEET PAN MAPLE GLAZED SALMON WITH BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Trim the stem end of the brussels sprouts off and slice the brussels sprouts in half lengthwise. Remove any unhealthy looking leaves from around the brussels spouts. Place on an extra large baking sheet. Add the 1 tablespoon of boil and 1/2 to 3/4 teaspoon of kosher salt to the pan. Use clean hands, or tongs to toss the brussels sprouts and make sure they are well coated. Arrange the brussels sprouts so they are facing cut-side-down, and in an even layer. Also pat the salmon dry at this time, set aside.
• Once the oven has come up to temperature place the brussels sprouts in the oven and roast them for 10 to 15 minutes, or until they are almost done cooking.
• While the brussels sprouts are roasting combine all the ingredients for the glaze in a small sauce pot - the maple syrup, Dijon mustard, balsamic vinegar, soy sauce, and black pepper, combine. Bring the glaze to a boil, reduce to a rolling simmer, stirring often. Simmer for 6 to 8 minutes, or until the sauce coats the back of a spoon and has thickened significantly. Remove from the heat. Transfer 3 tablespoons of the sauce to a small bowl.
• Once the brussels sprouts are almost done cooking remove the pan from the oven. Reduce the heat to 300 degrees Fahrenheit. Move the brussels sprouts to the edges of the pan, while still keeping them in a single layer. Brush a little oil in the center of the pan. Salt the salmon and place the salmon in the center of the pan. Brush the 2 to 3 tablespoons of the glaze over the salmon. Bake for 8 to 10 minutes, or until the salmon is opaque and flaky.
• Transfer the salmon to serving plates, along with the brussels sprouts. Garnish the salmon with thyme leaves, if desired. Serve the meal with a side of the extra maple glaze for dipping or drizzling the brussels sprouts in. Serve immediately. NOTE: if the glaze got way too thick for the desired consistency for the veggies then stir in another tablespoon of maple syrup to thin it out a bit.

PEPPER-CRUSTED MAPLE-GLAZED SALMON

Steps:

• In a re-sealable bag or a small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long possible (a minimum of 4 hours, but ideally 24 hours to do it justice).
• Preheat oven to 500 degrees F.
• Rub oil on a 10 by 10-inch sheet of aluminum foil.
• Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.
• Bake on the top rack of the oven for approximately 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. But do not even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.

MAPLE AND MUSTARD-GLAZED SALMON WITH ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Whisk together the maple syrup and mustard. Season both sides of the salmon fillets liberally with salt and pepper, then brush them with the maple-mustard mixture and set aside.
• Meanwhile, heat the oven to 450°F. In a large bowl, toss the sprouts and onion with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well-coated. Spread them out on a baking sheet, cut side-down, and roast on the lower rack until caramelized and tender, 20-30 minutes.
• When the sprouts are nearly done, arrange the fillets on an oven-proof dish and broil them, skin-side down, until the maple mixture is well-caramelized and the fish is just cooked through-7 to 10 minutes, depending on the thickness of the fillet.
• Serve with the sprouts and lemon wedges.

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.