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