Roasted Salmon And Brussels Sprouts With Citrus Soy Sauce Recipes

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:

• 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.

Steps:

• Preheat oven to 450°F. On a rimmed baking sheet, toss brussels sprouts with oil, and season with salt and pepper. Spread in a single layer. Roast, tossing occasionally, until sprouts are browned, 10 to 15 minutes.
• Season salmon 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. Serve warm.
• (Per Serving)
• Calories: 351
• Fat: 17.9g (2.7g Saturated Fat)
• Protein: 37.6g
• Carbohydrates: 10.3g
• Fiber: 4.4g

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.

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.