Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts

[Photograph: Blake Royer]

Adapted from Real Simple.

Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:serves 4
Active time:15 minutes
Total time:40 minutes
This recipe appears in: Dinner Tonight: Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts

Ingredients

  • 2 tablespoons maple syrup
  • 2 tablespoons whole-grain mustard
  • 4 salmon fillets (about 1 1/2 pounds)
  • 1 pound Brussels sprouts, trimmed and halved through the root
  • 1 large red onion, cut into wedges, stem ends left intact
  • 2 tablespoons olive oil
  • Salt and pepper
  • Lemon wedges, for serving

Procedures

  1. 1

    Whisk together the maple syrup and mustard. Season both sides of the salmon fillets liberally with salt and pepper, then brush them with the maple-mustard mixture and set aside.

  2. 2

    Meanwhile, heat the oven to 450°F. In a large bowl, toss the sprouts and onion with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well-coated. Spread them out on a baking sheet, cut side-down, and roast on the lower rack until caramelized and tender, 20-30 minutes.

  3. 3

    When the sprouts are nearly done, arrange the fillets on an oven-proof dish and broil them, skin-side down, until the maple mixture is well-caramelized and the fish is just cooked through—7 to 10 minutes, depending on the thickness of the fillet.

  4. 4

    Serve with the sprouts and lemon wedges.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: