Description
A quick and easy, one pan entree that’s perfect for busy weeknights. Maple glazed salmon with Brussels sprouts is delicious, it’s salty, sweet, and savory.
Ingredients
Units
Scale
brussels sprouts
- 1.5 pound brussels sprouts
- 1/2 to 3/4 teaspoon kosher salt
- 1 tablespoon avocado oil or grapeseed oil
maple glaze
- 1/4 cup + 1 tablespoon real maple syrup
- 3 to 4 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 1/4 teaspoon black pepper
Salmon
- 12 ounces salmon (wild caught, when possible)
- kosher salt
- 1 teaspoon of avocado, or grapeseed oil
- Optional: fresh thyme leaves, for garnish
Instructions
- Prepare: 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.
- Roast the brussels sprouts: 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.
- Make the maple glaze: 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.
- Bake the salmon: 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.
- Finish: 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.
Notes
Brussels sprouts: If you’re not a fan of brussels sprouts, or they’re out of season, a head of broccoli florets would also work great.
Gluten free: be sure to use gluten free soy sauce, or tamari, if needed.
Soy free: use coconut aminos instead of soy sauce.
Maple syrup: be sure to use real maple syrup here. Pancake syrup won’t work.
