Wednesday, March 7, 2012

Go Basalmic: One-Pan Roasted Brussels Sprouts & Salmon

{I just couldn't help but take a bite}

If I don't say so myself, I have become quite the improviser in the kitchen. Roast it, fry it, toast it, braise it, sautée it - I can do it all (and I'm quite humble too). So lately my love for balsamic vinegar and garlic has reached a new height. Balsamic vinegar is very tangy, salty, sour, and somewhat subtle at the same time. You can put it on basically anything. I'm obsessed. I had to do a light, fresh recipe of it with salmon and Brussels sprouts. And since it's a weeknight, I made it easy with one pan - roasting both in sweet, tangy, balsamic-y unison.

Grocery list:
1 filet of salmon (I prefer Alaskan because Atlantic farmed salmon is not sustainable)
6-7 heads of Brussels sprouts
Balsamic vinegar
Extra virgin olive oil
Honey
4-6 large cloves of garlic
Salt and pepper to taste
Parmesan cheese to taste
{Preparing the Brussels Sprouts}

Preheat the oven to 375 degrees.

I took a small bunch of 6-7 Brussels sprouts for my one serving and it happened to be a lot of food for me (I had to save about half of them).

To clean Brussels sprouts: Brussels sprouts are cute little mini cabbage buds. You want to chop off the little stem and peel off as many leaves as the sprout will easily let you (otherwise they will fall off pre-roasting and get mushy and gross). Rinse, dry, toss with marinade and set aside while you prepare the salmon.

Brussels sprouts marinade:
7 Brussels sprouts heads
3 TBSP Balsamic vinegar
1 TBSP extra virgin olive oil
2 cloves of raw, sliced garlic
Salt and pepper to taste

{This salmon is easy as 1... 2... 3}

Take a shallow pan, cover it with foil, and lay out your salmon fillet. Step 1: Salt and pepper. Step 2: Coat it in the marinade (recipe below). Step 3: Pile it up with a heaping pile of sliced, raw, fresh garlic. I used about 4 large cloves.

Salmon marinade:
2 TBSP balsamic vinegar
1 TBSP honey
1 TBSP extra virgin olive oil

{Ready to be roasted}

Roasts on the same pan for 15-20 minutes depending on the size of your salmon filet. After 17 minutes, take out the salmon, toss the Brussels sprouts with Parmesan cheese. Crank up the oven temperature, and throw the Brussels sprouts back into the oven for 5 minutes.

{Roasted, balsamic-y and delicious}

Let it cool for about 5 minutes before digging in if you can bear it. I admit that I burned my fingers trying a tender sprout.

{Plate me up and dig in - add some salt for extra crunch if you desire}

I thoroughly enjoyed this meal. It was healthy, light and the perfect fresh meal after a long day at work. You may not enjoy the garlic as much as I do (I could eat garlic on anything and everything), so you may want to scale back on that.

{The salmon is moist, tangy, sweet, and garlicy}

And yes, I did create this recipe on my own. I have a thing for, how you say, "winging it."
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1 comment:

  1. Pretty fancy! Looks yummy! I have done balsamic vinegar over cheese ravioli...I haven't made it in a long time but it seemed like you cook the ravioli and then put it in a pan with butter for a bit and then add the balsamic vinegar. Yummy.

    Amy

    fashionandbeautyfinds.blogspot.com

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