Asian BBQ Salmon and Brussels Sprouts
Asian BBQ Salmon and Brussels Sprouts
Another yummy BBQ meal - toss in the oven or try it on the grill in summer. Using my favorite Primal Kitchen BBQ sauce as the base with a little Asian twist. Serve over some Jasmine or black rice.
serves 4
INGREDIENTS
4 salmon filets, mine were about 6 oz. each
1 lb brussels sprouts, trimmed and halved
2 tbsp olive oil
salt and pepper to taste
3 tbsp BBQ sauce (I like Primal Kitchen)
1/4 cup coconut aminos
1 tbsp rice vinegar
1/4 tsp grated ginger or a pinch of ground ginger
chopped green onion for garnishing, optional
sesame seeds, optional
INSTRUCTIONS
Preheat the oven to 400 degrees F and line two baking sheets with parchment paper or foil. (You can use one sheet but I prefer to keep them separate).
In a mixing bowl combine brussels sprouts with 1 tbsp olive oil, salt and pepper. Add to a baking sheet and bake for 15 -20 minutes (you’ll cook a few more minutes at the end so don’t overcook)
Add salmon filets to another baking sheet. Brush on the other tbsp of olive oil and sprinkle with salt and pepper. Bake for 10-12 minutes.
In a sauce pan add BBQ sauce, coconut aminos, rice vinegar, ginger paste or ground ginger, and a pinch of salt. Bring sauce to a simmer, reduce to low heat and let cook for about 5 minutes to let it thicken.
Smother the sauce mixture (save some for the salmon) over the brussels sprouts. Then top the salmon with some as well.
Bake again for 3-4 more minutes or until the salmon is cooked to your liking.
Top everything with some chopped green onion and sesame seeds if desired. Serve immediately and enjoy!
most of my recipes are inspired by what I find online and are modified to fit my dietary preferences. I often use the picture from the originating website and do not claim ownership of these photos or recipes.