Ginger Salmon with Prosecco Brussels Sprouts

Hello friends and happy Wednesday!

Are we surviving this heat wave?!

I ran in 94 degree heat today, and boy – did those miles ever go by SLOW! Yikes. I guzzled water when I got home like it was my job!

Well. I have an absolutely incredible recipe for you tonight: My Ginger Salmon with Prosecco Brussels Sprouts!

Oh my gosh, these brussels sprouts are good enough to make you sing for your supper! Seriously! I made a triple batch just so I that I could have them to enjoy all week! (Which was a great decision, I might add!) haha

It’s gluten free, on the Specific Carbohydtrate Diet, and just gosh darn delicious!

Here’s what you need: (Serves 2)
1 lb salmon, cut into two filets

Marinade:
1 Tbsp EVOO
1 tsp toasted sesame oil
Juice of 1 orange
Juice of 1/2 lime
2 green onions, chopped
2 Garlic clove, minced
1 Tbsp freshly grated ginger
3 Tbsp coconut aminos (or soy sauce or tamari)

Brussels sprouts pilaf
12 Brussels sprouts, halved
3 beets, sliced
24 grapes
1/3 cup shelled pistachios
EVOO, salt and pepper for roasting
1/4 tsp red pepper flakes

Prosecco dressing:
1 Tbsp Prosecco vinegar
3 Tbsp EVOO
Salt and pepper

Tools:
Nonstick tin foil
2 baking sheets
Mixing bowl
Microplane zester
Gallon zip top bag

Directions:

Make your marinade by combining all the marinade ingredients in a bowl. Place your filets in a gallon ziplock and cover with the marinade. Seal, and put on a plate in the fridge for at least 4 hours.

Preheat the oven to 400 degrees. On a tinfoil-lined baking sheet, place your Brussels sprouts, beets and grapes. Toss with olive oil, salt, pepper and red pepper flakes and bake for 40 minutes, flipping after 20 minutes. Also at 20 minutes, remove the grapes before returning to the oven.

While they’re baking, mix your dressing. When the veggies are finished baking, toss with the dressing.

Also, on a tinfoil lined baking sheet, remove the salmon from the ziplock with the marinade, and bake for 14-17 minutes at 400 degrees, until the internal temperature reaches 145 degrees.

Do not discard the marinade. Instead, pour it into a small sauce pan and boil it for 3 minutes, and serve as a sauce.

To serve, plate your veggies, alongside the salmon filet. Liberally top the salmon with the ginger sauce.

*I also served my fiance’s with a baked sweet potato, which he enjoyed but said was unnecessary!

Oh my gosh, you guys, this sauce is EVERYTHING!

I’m not kidding, if you’ve never tried marinating your fish, you have GOT TO DO IT! It is a complete GAME CHANGER! It totally ramps up the flavor, and makes it so juicy and succulent. I seriously will never cook an unmarinated fish again!

Plus, when you boil it, it becomes the most delicious sauce that smothers it and makes it just divine. I literally got seconds just so I could have more of the sauce!

And then these brussels sprouts.

OK. I’m going to need a minute. They are fabulous. I mean, roasted brussels sprouts on their own are phenomenal with their golden brown, roasted, caramelized goodness. But then when you pair them with earthy sweet roasted beets, that pop of intense grape sweetness and a crunchy, buttery pistachio — all bathed in this light and bright prosecco vinaigrette — I am in heaven!

And then the combination of the two together — is nothing short of dazzling.

The flavors, the textures, the visual beauty – it makes this meal a solid 10/10…restaurant quality…perfect for any esteemed guest!

So do yourself a favor and make this dish tonight!

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