one pan wonder

perfect meal!

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.

bacon makes it better

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.

orange!

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.

i spy albumin. roasted sprouts

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.

nomnomnom

salmon and brussels sprouts with ginger scallion sauce
printer-friendly recipe
adapted from Dinner: a Love Story
serves: 4

ingredients:
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

directions:
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.

asian-y

ginger scallion sauce
adapted from Dinner: a Love Story, originally from Momofuku

ingredients:
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

directions:
Combine all of the ingredients in a small bowl and season to taste.

Advertisements
This entry was posted in dinner, seafood, side dish and tagged , , , , . Bookmark the permalink.

10 Responses to one pan wonder

  1. Aunt Chris says:

    This sounds absolutely amazing and I will be making it in the near future. I like the fact that it’s all done in one pan and so quickly. Uncle Steve needs a starch. What would you recommend?
    Thanks for having this blog and for posting so many good recipes.

  2. bunnimari says:

    This dish sounds awesome! I will definitely try it soon! Thanks Jane & Jessica for this blog. I think it’s great!

  3. bunnimari says:

    OK, I made the salmon for dinner tonight. It was absolutely delicious! Uncle Ken loved it! Thanks so much for the recipe!

  4. This looks so good! We are going to have to make it soon!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s