Wednesday, August 15, 2012

Baked Salmon and Shredded Brussels Sprouts

I saw the Brussels sprout recipe one day when I was flipping channels and decided that I had to make them.

Baked Salmon
We had 4 ounce salmon filets and decided to cook three filets for the two of use.
Place filets onto a cookie sheet, drizzle with olive oil, sprinkle with salt and pepper.  I used a sea salt that was infused with garlic. Place into a 275 degree Fahrenheit oven and bake for 20 minutes.

Shredded Brussels Sprouts 
This is a Jamie Deen Recipe that I got off the Food Network
1 strip of bacon, sliced into thin strips
2 cloves of garlic, minced
1 shallot, minced
6 ounces Brussels sprouts (2 big handfuls)
Pinch brown sugar
Kosher salt and freshly ground black pepper
Juice of 1/2 a lemon
1 tablespoon chopped fresh flat leaf parsley
Cook the bacon until crisp in a large skillet.  Remove with a slotted spoon to a plate.  While the bacon is cooking, cut off the ends of the Brussels sprouts.  Then chop the Brussels sprouts in half.  Lay them cut-side-down and finely chop until they are all shredded.  Add the garlic and shallots to the skillet and saute until fragrant and the shallots are soft, 1 to 2 minutes.  Stir in the Brussels sprouts and saute until tender crisp, 3 to 5 minutes.  Add a pinch of brown sugar.  Season with salt and pepper and add lemon juice.  Saute for 1 minute more.  Toss with the chopped parsley and bacon.  Serve hot or at room temperature.

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