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)

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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.

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