Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts
2 tablespoons maple syrup
2 tablespoons whole-grain mustard
4 salmon fillets (about 1 1/2 pounds)
1 pound Brussels sprouts, trimmed and halved through the root
1 large red onion, cut into wedges, stem ends left intact
2 tablespoons olive oil or melted coconut oil
Salt and pepper
Lemon wedges, for serving
Whisk together the maple syrup and mustard. Season both sides of the salmon fillets liberally with salt and pepper, then brush them with the maple-mustard mixture and set aside.
Meanwhile, heat the oven to 450°F. In a large bowl, toss the sprouts and onion with the oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well-coated. Spread them out on a baking sheet, cut side-down, and roast on the lower rack until caramelized and tender, 20-30 minutes.
When the sprouts are nearly done, arrange the fillets on an oven-proof dish and broil them, skin-side down, until the maple mixture is well-caramelized and the fish is just cooked through—7 to 10 minutes, depending on the thickness of the fillet.
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We see smiles and feel relieved that, even though we can’t make her well, we can make her comfortable and content without resorting to brain fogging drugs or, worse, restraints.