Sweet and spicy salmon with crispy Brussels sprouts.
Sponsor Recipe courtesy of ALDI
Honey Sriracha Salmon with Roasted Brussels Sprouts
Total:
2 hr 35 min
Prep:
5 min
Inactive:
2 hr
Cook:
30 min
Yield:
2 servings
Total:
2 hr 35 min
Prep:
5 min
Inactive:
2 hr
Cook:
30 min
Yield:
2 servings

Ingredients

Honey Sriracha Salmon:
Roasted Brussels Sprouts:
Garnish:

Directions

For the honey Sriracha salmon: In a medium bowl, whisk together honey, Sriracha sauce, soy sauce, ginger, garlic, lime juice and oil. Add salmon and coat evenly. Marinate for 2 hours in refrigerator.

Preheat oven to 425°.

Place salmon on a parchment lined baking sheet and pour remaining marinade into a small saucepan. Bake salmon for 10 minutes. Meanwhile, heat marinade on medium heat until it comes to a simmer.  Simmer for 5 minutes until thickened. Remove salmon from oven and brush with marinade. Bake for another 5 minutes or until internal temperature reaches 145°.

For the roasted Brussels sprouts: In a medium bowl, combine Brussels sprouts, salt, pepper, honey and oil. Transfer to a baking sheet and bake for 10-15 minutes, until tender and lightly browned.

Top salmon with remaining marinade reduction; serve alongside Brussels sprouts. Garnish with sliced green onion.

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