Salmon and Brussels Sprouts

 

Salmon  with Brussels Sprouts  Food and Wine posted Nov 2020

one serving

Ingredients

• 1/4 cup hoisin sauce 
• 3 tablespoons fresh lime juice (from 2 limes) 
• 3 tablespoons olive oil, divided 
• 1 tablespoon minced peeled fresh ginger (from 1 [2-inch] piece) 
• 2 garlic cloves, minced (about 1 teaspoon) 
• 1/4 teaspoon cayenne pepper 
• 6 medium brussels sprouts, trimmed and cut into 1/4-inch-thick slices (about 1 1/4 cups) 
• 1 small red bell pepper (about 6 ounces), cut into 1/4-inch-thick strips (about 1 cup) 
• 1 cup thinly sliced red onion (from 1 small onion) 
• 1/2 teaspoon flaky sea salt, divided 
• 1/3 pound skin-on salmon fillet (about 1 inch thick) 1/2 teaspoon sesame seeds

How to Make It

Step 1    

Preheat oven to 375°F. Line a quarter sheet pan with parchment paper. Whisk together hoisin sauce, lime juice, 1 1/2 tablespoons oil, ginger, garlic, and cayenne in a small bowl; set aside.

Step 2    

Toss together brussels sprouts, bell pepper, onion, 1/4 teaspoon salt, and remaining 1 1/2 tablespoons oil. Place salmon on prepared sheet pan. Arrange vegetable mixture around salmon. Drizzle 1/3 cup hoisin mixture on salmon and vegetable mixture; reserve remaining hoisin mixture. Sprinkle salmon with sesame seeds.

Step 3    

Bake until salmon is cooked to desired degree of doneness and vegetables are tender, 16 to 20 minutes. Drizzle 2 tablespoons reserved hoisin mixture over salmon and vegetables, and sprinkle salmon with remaining 1/4 teaspoon salt. Serve with remaining hoisin mixture.