Wednesday, February 24, 2016

Sriracha & Lime Salmon with Brussel Sprouts

Serves: 2 servings
  • ~1 pound of brussel sprouts, stemmed (fresh or frozen)
  • 4 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 tablespoon of butter
  • 2 medium-large pieces of salmon
  • ¼ cup of honey
  • Juice & zest of ½ a medium lime, plus extra juice for serving if desired
  • ½ teaspoon of sea salt
  • 2 teaspoons of sriracha sauce
  • 1 handful of lightly chopped cilantro (optional)
  1. Pre-heat oven to 425 degrees F.
  2. In a large skillet, heat the oil and butter over medium heat and add in the brussel sprouts and garlic. Saute for 7-8 minutes and then take the skillet off of the heat.
  3. In a small bowl combine the honey, lime juice & zest, sriracha sauce, and salt.
  4. Taking each piece of salmon individually, dip it into the sauce so that it is covered on each side. Place the salmon in the middle of the skillet.
  5. Once the salmon is placed, pour the remainder of the sauce over top of the 2 pieces of salmon. The juices will spread throughout the pan which is okay.
  6. Bake in the oven for 15 minutes.
  7. Top with cilantro and extra lime juice and ENJOY!