Recipe – Maple Glazed Salmon

How has it been almost two months since I last posted?  Things have been busy in suburbia: mama started a new business, toddler started pre-school, baby started sitting up.

When life is hectic (let’s be honest, when isn’t it?) you need to be able to get dinner on the table fast.  This recipe is one of my favorites.  You can cook fish in 10 minutes and it’s really tasty.  How tasty you ask?  Well the toddler loves it.  In the past three days I’ve made a pasta dish, a “Mexican lasagna” and this salmon.  Guess which one she eats right up?  The salmon.  Now the toddler has gotten VERY picky lately and likes to scream “I don’t like it!” at almost every food, even stuff she has loved in the past.  She ate the portion on her plate and asked for “more fish!”

This recipe comes courtesy of Real Simple, one of my favorite recipe go-tos.  The fish cooking time is listed as 6-8 minutes, but in my oven I need 10.  It also includes roasted brussel sprouts as a side.  I tried roasted cauliflower.  But when time is ticking and you have to get some food on the table before everyone has a meltdown, I just throw some frozen veggies in the microwave and ta-da – dinner!

Hopefully this will have you all asking for “more fish!”

Maple-Glazed Salmon With Roasted Brussels Sprouts

Maple-Glazed Salmon With Roasted Brussels SproutsJonny Valiant

Serves 4

Hands-On Time: 10m

Total Time: 25m

Ingredients

  • 1  pound  Brussels sprouts, trimmed and halved
  • 1  large red onion, cut into 1-inch wedges, stem ends left intact
  • 2  tablespoons  olive oil
  • kosher salt and black pepper
  • 2  tablespoons  pure maple syrup
  • 2  tablespoons  whole-grain mustard
  • 1 1/2  pounds  skinless salmon fillet, cut into 4 pieces
  • lemon wedges, for serving

Directions

1. Heat oven to 450° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15 to 20 minutes.

2. Meanwhile, in a small bowl, mix together the maple syrup, mustard, and ¼ teaspoon each salt and pepper. After the vegetables have cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush it with the maple mixture. Roast on the top rack until opaque throughout, 6 to 8 minutes.

3. Serve the salmon with the vegetables and lemon wedges.

Tip

Brussels sprouts not your favorite? Try substituting cauliflower florets.

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