Honey Garlic Salmon With Brussel Sprouts Recipes

Steps:

• Place brussels sprouts in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender., Meanwhile, in a large skillet, cook salmon over medium heat in 1 tablespoon oil for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., Saute garlic in remaining oil for 1 minute; add the honey, chili powder, vinegar, salt and pepper. Cook and stir until blended. Set aside 2 tablespoons glaze. Drain Brussels sprouts; add to the skillet. Cook and stir for 1-2 minutes or until tender. Serve with salmon; drizzle with reserved glaze.

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or foil. Make sure your brussels sprouts are in small pieces so they roast quickly! I like to remove the stems from mine and cut them into quarters.
• mince or grate garlic.
• cut lemon into wedges to serve.
• In a small bowl, whisk together the garlic, soy sauce and honey. Place the salmon filet in the center of the sheet.
• Place the brussels in the bowl and toss them with half of the honey garlic mixture. Spread the brussels around the salmon. Brush the remaining honey garlic mixture over the salmon. It's okay if you have some left - you can use it to brush on once the salmon is finished! I like to add some freshly cracked pepper on top t00.
• Roast the salmon and brussels for 15 minutes, until the salmon easily flakes with a fork and the brussels begin to caramelize. Remove and slice the salmon into pieces. Serve immediately with a sprinkling of herbs, a spritz of lemon and extra sauce!

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.

Steps:

• Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.

Steps:

• Prepare Brussels sprouts, trim ends and peel outer leaves and discard.
• Cut an X about 3/8 inches deep in the stem end of each sprout.
• In a saucepan, add Brussels sprouts, cover with boiling water, bring to boil and cook until just tender crisp, about 5 minutes.
• Drain and let cool slightly.
• Cut sprouts in half through the stems and drain well on paper towelling.
• In a large frying pan over medium heat, cook bacon and onion for about 3 minutes or until onions are softened.
• Add garlic and cook for 1 minute.
• Stir in honey, vinegar and mustard and cook, stirring, until syrupy, about 2 minutes.
• Stir in Brussels sprouts and mix to coat well; cook for 1 to 2 minutes or until heated through.
• Serve hot.

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.