I love salmon and Brussels sprouts. Separately, they are good, but together, they are amazing! Here’s my quick, easy, foolproof method for preparing both. I had dinner on the table in under 25 minutes, start to finish. That’s a win in my book.
Last night we had our salmon and Brussels sprouts with coleslaw from our fish market. They make the best coleslaw, it’s hard to pass up when we go buy fresh fish. I suppose this meal would be better with a nice rice pilaf or fingerling potatoes, but it’s good with coleslaw, too.
The salmon couldn’t be easier to cook. I used to be totally intimidated by cooking fish, but then I discovered this method. Rub olive oil on both sides of salmon, put on a baking sheet with parchment paper, sprinkle with salt and pepper. Here’s the key: put in a cold oven then set the oven temperature to 400 degrees. In about 20-25 minutes (depending on the size and thickness of the fish) it’s done! I have never overcooked our salmon using this method. A-maz-ing.
While the salmon is cooking, chop up some Brussels sprouts. I usually quarter them, unless they’re really big, then I cut a little more. It’s not a science.
Heat up some olive oil over medium/ medium-high heat and throw in the sprouts. Stir occasionally while you get your relish ready for the salmon. It usually takes 10-15 minutes total to cook the sprouts. Turn the heat down if it seems like they are browning too quickly. Throw some pepper in, if you feel like it. Or some herbs. I put herbes de Provence in pretty much everything, but you don’t have to. Again, it’s not a science.
I love this relish, because it tastes like a summer day. Seriously. It’s seriously easy, too. Chop up some herbs. Last night I used parsley and chives because that’s what I have growing right now. I’ve also used dill and cilantro. Use whatever you like. Throw in some capers, some olive oil and the juice of a small lemon. Add pepper, but not salt (the capers have enough salt!). Taste a little and see if you like it. If you don’t, add more of whatever you think would make it better. Not a science (do you sense a theme yet?).
When the sprouts are almost done, pour in a little balsamic. Yum. Stir it all together until the vinegar has reduced and everything looks good and done.
Take the salmon out of the oven, put it on plates, add some of the relish on top, throw some sprouts on the plate and whatever else. Done! So quick! So easy! So yummy!
- Fresh salmon (about a half pound per person)
- Olive oil
- Salt & pepper
- Quarter cup of chopped herbs (parsley, dill, cilantro, chives, whatever)
- Juice of a small lemon
- Quarter cup capers
- Tablespoon or so olive oil
- Pepper to taste
Balsamic Brussels Sprouts
- Brussels sprouts (about a half pound per person? Cut up however much you think you would eat)
- Olive oil for cooking
- 1/8th – 1/4 cup balsamic vinegar (just pour it in and see how it looks)