Citrus-Miso Salmon with Spicy Roasted Brussels Sprouts

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Atlantic salmon

  Fish, farmed, raw

  12 oz or 340g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Brussels sprouts

  Raw

  4 cup or 352g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mayonnaise

  Regular, with salt

  1 tbsp or 14g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Miso

  1 tbsp or 17g

• Honey

  1 tbsp or 21g

• Limes

  Raw

  1 fruit or 67g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Preheat the oven to 450°F.
2. Rinse the Brussels sprouts, lemon, lime, and cilantro thoroughly, then pat dry.
3. Trim the stems off the Brussels sprouts and cut them in half or quarter if large. Zest and juice the lemon and lime. Mince the cilantro.
4. Line a baking sheet with foil and lightly coat with cooking spray.
5. Pat the salmon fillets dry and season with salt and pepper.
6. Toss the Brussels sprouts with half of the olive oil, salt, and pepper on the baking sheet. Arrange them cut-side down and roast for 15-18 minutes until tender and browned.
7. Mix the mayonnaise and Sriracha to taste in a bowl to make the spicy sauce.
8. In another bowl, combine miso, honey, lemon zest, lime zest, lemon juice, lime juice, half of the remaining olive oil, salt, and pepper to make the citrus-miso sauce.
9. Heat a non-stick pan over medium-high heat with remaining olive oil. Cook the salmon, skin side up, for 3-5 minutes per side until it reaches 145°F. Remove the skin if desired.
10. Serve the salmon glazed with citrus-miso sauce and the Brussels sprouts garnished with cilantro and spicy sauce.

Similar Foods

• Roasted Brussels Sprouts with Caraway Seeds
• Roasted Brussels Sprouts with Lemon Juice
• Roasted Brussels Sprouts with Lemon Tahini Sauce
• Slow-Roasted Salmon with Fennel, Citrus, and Chiles
• Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
• Turkey and Sage ­Stuffed Acorn Squash with Roasted Brussel Sprouts