EASY ROASTED SALMON WITH BRUSSELS SPROUTS
This one-sheet-pan meal is perfect for busy nights -- your protein and vegetables can all cook together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 35m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 351 g, Fat 17 g, Protein 37 g
ROASTED SALMON AND BRUSSELS SPROUTS WITH CITRUS-SOY SAUCE
Roasting vegetables like brussels sprouts, scallions and jalapeño next to salmon fillets as they cook makes for a crunchy, sweet and spicy side that requires very little work on your part. When the salmon and vegetables are done, spoon a lively sauce made of citrus juice (any you choose), rice vinegar and soy sauce over everything. If you like, serve with rice, whole grains, soba or udon - there's plenty of sauce to go around.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees, and line a baking sheet with parchment paper. In a large bowl, toss brussels sprouts, scallions and jalapeño with the 2 tablespoons oil to coat. Season with salt and pepper, then spread out on the prepared baking sheet.
- Pat the salmon fillets dry, then season with salt and pepper and nestle them, skin side down, among the brussels sprouts. Roast, stirring the brussels sprouts occasionally, until the brussels sprouts are tender and the salmon is cooked through, 12 to 14 minutes. (The salmon is done when a knife slides through it easily and the fish flakes, or when an instant-read thermometer reaches 120 degrees.)
- While the salmon's roasting, stir together the citrus juice, rice vinegar, soy sauce and 2 tablespoons water. (If you find it too puckery, add a little honey or more water.) Serve the sauce alongside the salmon and brussels sprouts for drizzling and dipping.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 30 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 6 grams, Sodium 758 milligrams, Sugar 4 grams
BRUSSELS SPROUTS IN SOY SAUCE
My wife and I love Brussels sprouts and this is our favorite way to prepare them. It's our own creation and so good that I'm amazed I have never seen a similar recipe anywhere. The flavors of the sprouts and the soy sauce seem made for each other. The recipe is quick and so simple that it can be thrown together as a side vegetable any time sprouts are on hand. I always use Tamari soy sauce, but anything you have on hand will do fine. And I always use olive oil, but butter or another vegetable oil would be fine if you prefer.
Provided by Cowshill
Categories Vegetable
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Trim Brussels sprouts, removing excess stem and old or damaged outer leaves. Cut sprouts in half length-wise.
- Heat olive oil in large skillet over high heat and add sprouts. Stir fry 1 to 2 minutes until sprouts have lightly browned.
- Turn heat to low, allow pan to cool for a minute, and then add soy sauce. Add a small amount of water only if all liquid boils off immediately. Cover immediately. Ensure there is enough liquid in the pan to produce some steam to help cook the sprouts.
- Allow to steam over low heat until done. Typically 10 minutes, but time will vary depending on size of sprouts and whether you like them al dente or soft.
Nutrition Facts : Calories 116.6, Fat 7.1, SaturatedFat 1, Sodium 782.6, Carbohydrate 10.9, Fiber 4.4, Sugar 2.7, Protein 5.3
SEARED SALMON WITH CITRUS-SOY GLAZE
Steps:
- Toss first 4 ingredients in large bowl to combine. Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl. Set vinaigrette aside.
- Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet. Sauté 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes. Remove from heat. Rewhisk vinaigrette. Add to vegetable mixture and toss to coat. Divide equally among plates. Place 1 salmon fillet atop vegetables on each plate. Drizzle glaze over salmon and serve.
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