Monday, 3 February 2020

Recipe ~ Maple Dijon Glazed Salmon & Brussels Sprouts

This was a dish inspired, like many, by my Imperfect Produce delivery. In fact, I was originally planning on using the Maple-Mustard Glazed Salmon & Brussels Sprouts Sheet Pan Dinner recipe they posted that week, to go with the Brussels sprouts in my delivery, but when have I ever been known to just use a standard recipe for anything? 

As always, if you just want the recipe, without the story behind it, scroll down or go to the AllRecipes Link for it. And if you make it (or someone else makes it and you eat it), PLEASE leave a review there too!

So, I started assembling the ingredients, took a couple pictures, and then got chopping and mixing. 
I already had substituted a small onion for the shallot, just because I didn't have any shallots on hand, and had decided to put some dill in it.
 But then, when the glaze was all mixed up, it just didn't smell right, and I knew it was because there were ingredients missing.

  I mean, even without dill, who does a salmon glaze without garlic? Not me, that's who! Sure, I have made and eaten salmon without either of those things once or twice, but, meh. Besides, I had some fresh dill that was starting to look a little less fresh, and my dill plant needed a trim again, so in they both went. 
It was definitely smelling closer to what I wanted, but something was still missing. Then I thought, "Oh! this slight sweetness from the maple would really be enhanced by the herbal sweet of some tarragon, and I just happen to have some ready for its first small pruning!"
As it turns out, I had to supplement it with some additional, dried tarragon as well, but next time, it will all be freshly harvested.

So, here are the Brussels sprouts all coated in goodness. 

 I also didn't like all the extra steps and wasted dishes that the original recipe used, so I streamlined it, and used my cast iron Dutch oven instead of a baking sheet, because I generally prefer the results when cooking with cast iron. This was not an exception. 

Here we are going into the oven...

 And coming out of the oven...

  And served on a bed of freshly harvested sprouts and garnished with fresh parsley and chives, cause they needed a trim anyway and it adds extra dimensions to the look, taste, and texture of the dish.

And then we eated* it! :D

*(Yes, I know "ate" is correct. I like "eated". So there!)

And now, without further adoooooo... The recipe!

Maple Dijon Glazed Salmon & Brussels Sprouts
    • 1 lb or so salmon, cut into 4-6 oz fillets (fresh or frozen)
    • 3 Tbsp maple syrup
    • 1/4 cup whole grain spicy Dijon mustard
    • 3-4 Tbsp olive oil, plus extra for pan
    • 3 Tbsp apple cider vinegar
    • 1 small shallot or onion, chopped
    • 2 lbs Brussels sprouts, trimmed & cut in half
    • 2 tsp sea salt or to taste
    • 1 Tbsp Ground pepper or to taste
    • 2-3 cloves minced garlic
    • 2-3 sprigs fresh dill, chopped
    • about 1 Tbsp fresh tarragon, chopped
    • Fresh parsley, chives, and/or sprouts for serving (optional)

    • Preheat oven to 425°.
    • Whisk maple syrup, mustard, olive oil, vinegar, shallot/onion, garlic, dill, and tarragon together in a bowl large enough to accommodate Brussels sprouts and allow room for tossing/mixing.

    • Dump Brussels sprouts in the bowl and toss until well coated with glaze mixture.
    • Oil the bottom of a cast iron Dutch oven (preferred), rimmed baking sheet, or casserole dish with the remaining olive oil and tip the Brussels sprouts in, without dumping in the leftover glaze.
    • Swish and flop the salmon filets around in the bowl to coat well with remaining glaze and arrange them on top of the Brussels sprouts. Use your finger or a rubber spatula to get every last drop you can of the glaze drizzled over everything.

    • Roast until salmon is flaky and Brussels sprouts are tender and well browned, around 18-20 minutes.
    • Serve, garnished with fresh parsley and chopped chives, on a bed of alfalfa or other sprouts, if desired.
    • You can use salmon filets right out of the freezer too. Just add another 10-20 minutes of cook time, checking frequently, or insert a thermometer and remove when fish internal temperature is 145°F
    • If the fish is done, but you don't have that nice, brown crusting on top, turn the broiler on high for just a few minutes, monitoring closely so you don't overdo it.
    • You can absolutely use other cruciferous veggies instead or or in addition to the Brussels sprouts, and it will still turn out great!

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