half baked harvest hoisin sauce recipe Recipe index

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Recipe Index - Half Baked Harvest

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Spiced Maple Glazed Salmon with Roasted Brussels Sprouts

This recipe combines the richness of salmon with the sweetness of maple syrup and the earthy notes of Brussels sprouts, creating a harmonious and flavorful meal.

Ingredients:

• 2 (6-ounce) salmon fillets, skin on or off
• 1 tablespoon olive oil
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup pure maple syrup
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Brussels Sprouts: Preheat oven to 400°F (200°C). In a large bowl, toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
2. Roast the Brussels Sprouts: Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
3. Prepare the Salmon: While the Brussels sprouts are roasting, pat salmon fillets dry with paper towels. In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Rub mixture evenly over salmon fillets.
4. Make the Maple Glaze: In a small saucepan, whisk together maple syrup, Dijon mustard, ground ginger, and red pepper flakes (if using). Heat over medium heat until slightly thickened, about 2-3 minutes.
5. Cook the Salmon: Heat a skillet over medium-high heat. Place salmon fillets skin-side down (if using skin-on fillets) in the skillet and cook for 4-5 minutes, or until the skin is crispy and golden brown. Flip the salmon and cook for another 3-4 minutes, or until cooked through and flakes easily with a fork. If using skinless fillets, cook for 3-4 minutes per side.
6. Glaze the Salmon: During the last minute of cooking, brush the salmon with the maple glaze.
7. Assemble and Serve: Place roasted Brussels sprouts on a plate and top with the glazed salmon. Garnish with fresh parsley. Serve immediately.

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Recipe Index - Half Baked Harvest

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