Chili Honey Lime Salmon with Roasted Brussels Sprouts

A delicious dish.....

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2 Salmon Filets 8-10oz each ( I chose Farm-Raised Alaskan)
16oz Brussel Sprouts
Kosher Salt
Black Peppercorns
Dry Red Chili Peppers
Seasoned Breadcrumbs
Grated Cheese
Salted Butter
Extra Virgin Olive Oil
Apricot Preserves
Rice Wine Vinegar
Honey
Limes
Brown Rice or Quinoa

I chose to place salmon over a mix of Brown Rice and Quinoa

Grind whole dried chili peppers

The Glaze
 What you will need:
2 Dried Chili Peppers (ground)
2 Tablespoons of Honey
1 Tablespoon of Apricot Preserves
A Pinch of Kosher Salt
2 Juiced Limes
Zest of one of the Limes
Rice Wine Vinegar 1/8 a cup
Whisk all of the ingredients together in a small bowl thinning out with the Rice Wine Vinegar. You may find that you need a touch more or less. Always taste your glaze before you coat your fish.

Season the filets with a big pinch of kosher salt and black ground pepper (whole peppercorns)

Then cover the salmon with glaze.  Bake at 400 degrees for 15 minutes skin down.  Baste twice while baking.  Temperature should be 135 degrees.  All ovens vary. So, cooking time may vary as well.

Begin with 16oz of Brussels Sprouts
Rinse and halve them. Remove bottom stem and any dead leaves

Grease baking dish with butter and chop about a tablespoon of butter and leave cut pieces at the bottom of the dish.  Sprinkle a 1/4 cup of grated cheese, and an 1/8 cup of seasoned bread crumbs over the brussels sprouts. Ground black peppercorns to taste and a pinch of kosher salt are added.  Then drizzle with E.V.O.O. and if you desire a little more butter on top.  Bake at 400 degrees for 25 minutes or until browned on edges with out burning.

Finished Brussels Sprouts