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| A delicious dish..... Your Shopping List: 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
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| Grind whole dried chili peppers |
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| 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. |
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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.
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| Begin with 16oz of Brussels Sprouts Rinse and halve them. Remove bottom stem and any dead leaves |
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| 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. |
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| Finished Brussels Sprouts |
