Soy Glazed Salmon with Date Ginger Brussels Sprouts

Name: Soy Glazed Salmon with Date Ginger Brussels Sprouts
Prep time: 15 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 1u00bd pounds Brussels sprouts, thinly sliced; Extra-virgin olive oil; Diamond Crystal kosher salt; 1 x 2-inch knob of ginger, peeled; 2 medium garlic cloves; 2 large medjool dates, pitted; 1 tablespoon sesame oil; 2 tablespoons avocado oil; 2 tablespoons rice vinegar; 2 tablespoons soy sauce or tamari; u00bc cup cool water; 4 x 6-ounce salmon fillets, skin on; Diamond Crystal kosher salt; Freshly ground black pepper; 1 tablespoon avocado oil; 2 tablespoons maple syrup; 1 tablespoon sriracha; 2 tablespoons soy sauce or tamari; 1 heaping tablespoon cornstarch; 1 tablespoon toasted sesame seeds for garnishing

By Leslie Blythe Salmon Roasting, Sautéing

December 10, 2024

Soy Glazed Salmon with Date Ginger Brussels Sprouts is a delightful blend of sweet, savory, and slightly spicy flavors. The salmon is glazed with a rich, umami-packed sauce, while the Brussels sprouts are roasted to perfection and tossed in a tangy, slightly sweet dressing. It’s nutritious and delicious, this dish combines omega-3-rich salmon with vitamin-packed Brussels sprouts.

Prep: 15 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

1½ pounds Brussels sprouts, thinly sliced

Extra-virgin olive oil

Diamond Crystal kosher salt

1 x 2-inch knob of ginger, peeled

2 medium garlic cloves

2 large medjool dates, pitted

1 tablespoon sesame oil

2 tablespoons avocado oil

2 tablespoons rice vinegar

2 tablespoons soy sauce or tamari

¼ cup cool water

For the Soy Glazed Salmon

4 x 6-ounce salmon fillets, skin on

Diamond Crystal kosher salt

Freshly ground black pepper

1 tablespoon avocado oil

2 tablespoons maple syrup

1 tablespoon sriracha

2 tablespoons soy sauce or tamari

1 heaping tablespoon cornstarch

1 tablespoon toasted sesame seeds for garnishing

Directions

1Equally stagger two racks in the oven and preheat to 425°F.  

2Add the Brussels sprouts to a half sheet pan. It will be a bit crowded, but if it starts to overflow, separate them into another pan.  

3Drizzle the sprouts with one tablespoon of olive oil and a big pinch of kosher salt. Mix to coat.  

4To a small blender, add the ginger, garlic, medjool dates, sesame oil, avocado oil, rice vinegar, soy sauce, the water and blend until smooth. Taste and season with salt as preferred. Set this date ginger dressing to the side.  

5Add the Brussels sprouts to the bottom rack of the oven and roast for 17-19 minutes.  

For the Soy Glazed Salmon

1While the Brussels sprouts are roasting, season the salmon fillets on both sides with salt and pepper.  

2Place a large sauté pan over medium heat and add the avocado oil. When this has preheated for 1 minute, add the salmon fillets, skin-side-down. Let them cook until the salmon has cooked about one third of the way up the fillet, about 3-4 minutes. 

3Transfer the salmon in the sauté pan to the top rack of the oven. Bake the salmon for 7-8 minutes or until the internal temperature is 135°F.  

4Note*** The Brussels sprouts should already be at the ten minute mark when you add the salmon, so let them continue to roast until the salmon is done. They should both be finished around the same time, with the salmon at the correct temperature and the Brussels sprouts beginning to char at the edges.  

5While the salmon is baking, whisk together the maple syrup, sriracha, soy sauce and cornstarch. When the salmon has two minutes remaining in the oven, pour the glaze over each fillet.  

6Remove the Brussels sprouts from the oven and pour the date ginger dressing directly over them. Mix to coat.  

7To serve, pile the sprouts evenly onto four plates, give each plate a salmon fillet and top with toasted sesame seeds.

Recipe adapted from Justinesnacks.com.

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