Salmon & Sprouts

By last night I’d unpacked most of the kitchen and decided I was ready to take ‘er for a test drive.  Aside from the sink getting clogged up (plumber coming later today), it was a success.  I made two of our favorite healthy things- salmon and Brussels sprouts.

I kind of used this recipe for Oven Roasted Garlic sprouts.  By kind of, I mean I used all those ingredients but didn’t measure anything.  It’s a very simple recipe with very few ingredients- it’d be tough to ruin.  Unlike most of my favorite sprouts recipes, it forgoes all the unhealthy things like butter and bacon, making it a great everyday option.  The two things I always forget about Brussels sprouts, though, is that (a) they require lots of prep time and (b) they cook down, so make more than you think you’ll need.

I also made Garlic and Lime Salmon.  It’s one of my favorite weeknight recipes because it’s fast, easy, and healthy.  Here’s how I threw it all together.

1. Rinse your sprouts and pre-heat your oven to 425 degrees.

2. Trim them- cut the bottom off and peel away the outer leaves.  I peel pretty liberally because if you don’t peel them off now, they just fall off in the pan and burn.  They’re not the yummy part, anyway.

3. Cut ’em up.  You can half them, but I quartered them so they’d cook faster.  Put them in your baking dish (a 9 x 13 is recommended) then mix in the salt, pepper, garlic, water, and olive oil.  Some kind of fat (whether it be butter or olive oil) is crucial when cooking sprouts.  It gives them a nice oven-roasted texture and flavor.  If you don’t use enough, they’ll dry out.  Once you’ve got everything in your baking dish, stick it in the oven for about 30 minutes.  Make sure to toss every 10 minutes or so.

4. Once the sprouts are in the oven, prep the salmon.  Sprinkle salt and pepper on each side.  Then add a little crushed garlic and lime zest.  I never measure any of this stuff, and you don’t have to either!  Just remember not to go overboard because you can always add more later- especially salt.  I usually put this recipe under the broiler for about 10 minutes to cook, but since I had sprouts in the oven I just threw it in a pan on the stove and cooked both sides evenly until the middle was opaque and flakey.

5. Sprinkle the salmon with fresh lime and enjoy.  I also served a tossed salad, but bread or rice would have been a nice addition.

Eating a home cooked meal at our own dining room table was a really nice thing that I used to take for granted.  Last night, though, I really enjoyed it.


About how bout some cake

I'm a 20-something woman with an insatiable thirst for adventure. I love red wine, chocolate cake, and comments from my lovely readers.
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3 Responses to Salmon & Sprouts

  1. Jinjie says:

    simply delectable!

  2. Amanda Dobbs says:

    I have never cooked brussel sprouts…I’m not even entirely sure I have eaten them before! Maybe I will pick some up at the grocery store next week and try your method. I definitely need to add more veggies into my life 🙂

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