These bowls pair sweet-savory salmon with browned Brussels sprouts and a creamy mustard sauce. Allow at least 30 minutes for marinating; the hands-on work can be done while the salmon absorbs the soy, honey, ginger, and garlic mixture.
Ingredients
Salmon and marinade
- 1 pound salmon fillets
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
Brussels sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Creamy sauce
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
Method
- Whisk the soy sauce, 2 tablespoons honey, rice vinegar, ginger, 1/2 teaspoon garlic powder, and red pepper flakes. Pour over the salmon in a shallow dish and marinate for at least 30 minutes or up to 2 hours.
- Toss the Brussels sprouts with olive oil, salt, and black pepper.
- Grill or broil the salmon and Brussels sprouts for 5–7 minutes per side. Use the time as a guide; the salmon should reach 145°F (63°C), and the sprouts should be browned and tender.
- Stir together the mayonnaise, Dijon, remaining 1 tablespoon honey, lemon juice, and remaining 1/4 teaspoon garlic powder.
- Serve the salmon and sprouts over rice or quinoa and drizzle with the sauce. For more heat, add extra red pepper flakes.
