Ingredients
For the Salmon:
4 salmon fillets (about 6 oz each, skin on or off)
1/4 cup pure maple syrup
2 tbsp Dijon mustard
1 tbsp soy sauce
1 tbsp sriracha (adjust to taste)
2 cloves garlic, minced
Salt & black pepper, to taste
1 tbsp olive oil (for searing)
For the Brussels Sprouts:
1 lb Brussels sprouts, halved
4 slices thick-cut bacon, chopped
2 tbsp olive oil
Salt & pepper, to taste
1 tbsp maple syrup (optional, for a hint of sweetness)
1/2 tsp crushed red pepper flakes (optional, for heat)
Instructions
1. Prep the Glaze:
In a small bowl, whisk together:
Maple syrup
Dijon mustard
Soy sauce
Sriracha
Minced garlic
Set aside.
2. Cook the Brussels Sprouts:
1. Preheat oven to 400°F (200°C).
2. In a large oven-safe skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside.
3. In the bacon drippings, add Brussels sprouts, cut side down.
4. Drizzle with olive oil, season with salt, pepper, and red pepper flakes.
5. Roast in oven for 15–18 minutes, stirring once halfway through, until tender and golden brown.
6. Toss with a little maple syrup and cooked bacon before serving.
3. Cook the Salmon:
1. Pat salmon dry and season lightly with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat.
3. Sear salmon, skin-side down, for 3–4 minutes.
4. Flip, reduce heat to medium, and pour glaze over salmon.
5. Cook another 3–4 minutes, spooning glaze over the top as it thickens and caramelizes.
Optional: Finish salmon in the oven for 2–3 minutes for even cooking.
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