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Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts
[Photograph: Blake Royer]
Adapted from Real Simple.
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
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
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
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
Serve with the sprouts and lemon wedges.
