This simple salmon dish will be a hit with your guests or for last-minute dinners if you are looking to eat animal products that have been ethically sourced and of high quality. This dish is easy to prepare and delicious the next day as well.
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Ingredients:
Salmon fillets, wild caught.
Half the amount of Brussels sprouts (12)
A pinch of sea salt unrefined and pepper
Marinade:
2 cloves garlic, minced
Ginger, 1 inch grated
Maple syrup, 1 tablespoon
1 tablespoon tamari
Sesame seeds, 1 tablespoon
Half a teaspoon of sesame oil
Pinch of Pepper
Method:
Pre-heat the oven to 180degC (360degF) and line your baking sheet with parchment.
Grate the ginger and mince the garlic. Combine the marinade ingredients in a large bowl.
Add the halved Brussels Sprouts to the bowl, and cover with the marinade.
Sprinkle sea salt and black pepper over the salmon fillets. Spread Brussels sprouts all around the salmon, and drizzle remaining marinade on the fish fillets.
Cook in the oven 20 minutes. Remove the salmon from the oven, and check the interior to see if the fish is cooked. The salmon can be a little pink at the center.
Serve half the Brussels sprouts with one salmon piece. Keep the remaining half in an airtight jar in the fridge for tomorrow’s lunch.
