Roasted Salmon and Brussels Sprouts With Citrus-Soy Sauce Recipe

Name: Roasted Salmon and Brussels Sprouts With Citrus-Soy Sauce Recipe
Ingredients: 1 pound brussels sprouts, thinly sliced (about 4 1/2 cups); 3 to 4 scallions, trimmed, white and green parts thinly sliced (about 1/2 cup); 1 jalapeño, thinly sliced (about 1/4 cup); 2 tablespoons toasted sesame or extra-virgin olive oil; Kosher salt and black pepper; 4 (6-ounce) skin-on salmon fillets, about 1-inch thick; ¼ cup freshly squeezed lemon, lime or tangerine juice; 2 tablespoons rice vinegar; 2 tablespoons soy sauce; Honey, to taste (optional)

"Roasting vegetables like brussels sprouts, scallions and jalapeño next to salmon fillets as they cook makes for a crunchy, sweet and spicy side that requires very little work on your part When the salmon and vegetables are done, spoon a lively sauce made of citrus juice (any you choose), rice vinegar and soy sauce over everything If you like, serve with rice, whole grains, soba or udon — there’s plenty of sauce to go around...."

INGREDIENTS

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1 pound brussels sprouts, thinly sliced (about 4 1/2 cups)

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3 to 4 scallions, trimmed, white and green parts thinly sliced (about 1/2 cup)

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1 jalapeño, thinly sliced (about 1/4 cup)

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2 tablespoons toasted sesame or extra-virgin olive oil

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Kosher salt and black pepper

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4 (6-ounce) skin-on salmon fillets, about 1-inch thick

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¼ cup freshly squeezed lemon, lime or tangerine juice

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2 tablespoons rice vinegar

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2 tablespoons soy sauce

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Honey, to taste (optional)

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