Teriyaki Salmon Brussels Sprouts (Printer-Friendly Version)
Savory glazed salmon paired with crispy roasted Brussels sprouts and a creamy, tangy sauce for a balanced meal.
# Required Ingredients:
→ Salmon
01 -
454 g salmon fillets
02 -
60 ml soy sauce
03 -
30 ml honey
04 -
15 ml rice vinegar
05 -
5 ml grated ginger
06 -
2.5 ml garlic powder
07 -
1.25 ml red pepper flakes
→ Brussels Sprouts
08 -
454 g Brussels sprouts, trimmed and halved
09 -
15 ml olive oil
10 -
2.5 ml salt
11 -
1.25 ml black pepper
→ Sauce
12 -
60 ml mayonnaise
13 -
15 ml Dijon mustard
14 -
15 ml honey
15 -
15 ml fresh lemon juice
16 -
1.25 ml garlic powder
# Step-by-Step Instructions:
01 -
Combine soy sauce, honey, rice vinegar, grated ginger, garlic powder, and red pepper flakes in a small bowl. Whisk thoroughly to blend flavors.
02 -
Place salmon fillets in a shallow container. Pour marinade over the salmon, ensuring full coverage. Cover and refrigerate for 30 minutes to 2 hours for optimal flavor infusion.
03 -
Toss trimmed and halved Brussels sprouts with olive oil, salt, and black pepper in a large bowl. Spread evenly on a baking sheet in a single layer to ensure uniform roasting.
04 -
Preheat grill or broiler to medium-high. Grill salmon for 5–7 minutes per side until it flakes easily. Roast Brussels sprouts in the oven at 200°C for 20–25 minutes, flipping halfway, until golden and crisp.
05 -
Mix mayonnaise, Dijon mustard, honey, lemon juice, and garlic powder in a small bowl. Whisk until smooth and adjust seasoning as needed.
06 -
Plate grilled salmon and roasted Brussels sprouts over steamed rice or quinoa. Drizzle with prepared sauce and garnish with sesame seeds or fresh herbs as desired.
# Handy Cooking Tips:
01 -
For extra crispness, broil Brussels sprouts for 1–2 minutes after roasting. Brush salmon with leftover marinade during cooking for a glossy finish.