I don’t know about you and your family, but we are always trying to eat more fish around here. But pretty much every where you turn, you hear about overfishing, mercury, or hormones affecting the fishing industry.
Luckily, the Monterey Bay Aquarium has got us covered. Additionally, the Marine Stewardship Council certifies sustainable seafood. You can find MSC approved seafoods labeled with a little blue fish logo.
As a go-to fish choice, I stick with wild Alaskan salmon. I love that it can stand up to both mild and stronger flavors and you can’t really over- or under-cook it. I’m always on the lookout for a quick, weeknight recipe for salmon, and was excited to see this “one pan” meal on Dinner: a Love Story.
This recipe includes roasted brussels sprouts (with bacon!) on the side and a decidedly Asian sauce, inspired by one of the hottest Asian chefs today, David Chang of Momofuku fame. This recipe is easy, delicious, and if you cover your pan with foil, virtually dish-free.
2-3 cups Brussels sprouts, cleaned and halved
1/2 onion or large shallot, roughly chopped
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
3-5 slices bacon, cut into bite-sized pieces, optional
1 1/4 pound salmon, cut into 4 5-ounce portions
Ginger-scallion sauce (see below), for serving
Preheat oven to 450°F. On a large foil-lined baking sheet, toss the Brussels sprouts and onion with oil, salt and pepper. Toss in the bacon, if using. Roast for 15 minutes, tossing half way through. Nestle salmon filets among the sprouts and roast another 10-15 minutes until the salmon is cooked through. Serve with ginger-scallion sauce.
1 bunch scallions, chopped, white and green parts
2 tablespoons fresh ginger, peeled and finely minced or grated
1/2 tablespoon canola or peanut oil
1 tablespoon soy sauce
1 tablespoon sherry or balsamic or rice vinegar (or combination thereof)
1/2 teaspoon toasted sesame oil, optional
Salt and pepper
Combine all of the ingredients in a small bowl and season to taste.