Valentine’s Day is on a weekday, so here’s a quick and easy dish your loved one will be sure to love, plus it’s a one pot type of dish making cleanup a snap!
Asian BBQ Salmon and Brussels Sprouts
(Adapted from Dash of Mandi)
2 salmon filets, mine were about 6 oz. each
1 lb brussels sprouts, trimmed and halved
2 tbsp olive oil
salt and pepper to taste
3 tbsp BBQ sauce
1/4 cup coconut aminos or soy sauce
1 tbsp rice vinegar
1/4 tsp ginger paste or a pinch of ground ginger
chopped green onion for garnishing, optional
sesame seeds, optional
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or foil.
In a mixing bowl combine brussels sprouts with 1 tbsp olive oil, salt and pepper.
Add to one side of the baking sheet and bake for 5 minutes.
Add salmon filets to the other side of the baking sheet. Brush on the other tbsp of olive oil and sprinkle with salt and pepper.
Bake for 10-12 minutes.
In a saucepan add BBQ sauce, coconut aminos, rice vinegar, ginger paste or ground ginger, and a pinch of salt.
Bring sauce to a simmer, reduce to low heat and let cook for about 5 minutes to let it thicken.
Smother the sauce mixture (save some for the salmon) over the brussels sprouts. Then top the salmon with some as well.
Bake again for 3-4 more minutes or until the salmon is cooked to your liking.
Top everything with some chopped green onion and sesame seeds if desired.