Monday, February 8, 2016

Another Way for Salmon

Well, dear readers, if you were here last week, you saw my PSA for serving crepes on Candlemas / Groundhog Day.  Upon serving them up on Tuesday, LBA asked about how to make them.  I explained they are relatively easy to make, with just four ingredients in equal proportions.  SoBA contemplated this and quickly asked, "then why don't we have them more often?"  A fine question, indeed.  By virtue of the calendar, crepes will again be on the menu tomorrow night for Mardi Gras, the night before Ash Wednesday and the start of Lent in the Catholic calendar.  But it would seem that crepes need to appear more than twice a year, in the same month.

For Ash Wednesday, Catholics are requested to abstain from meat (and also give something up for Lent), so maybe we will have salmon for dinner.  Here's a recipe for Salmon with Brussel Sprouts (which I think are coming in the box tomorrow - along with more snow overnight).  Recipe from Diethood via BuzzFeed.

One Sheet Pan Garlic Roasted Salmon with Brussels Sprouts
Serves: 6 Servings
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

  • 2 pounds brussel sprouts, ends trimmed 
  • 3 tablespoons STAR Garlic Flavored Olive Oil
  • ½ teaspoon salt 
  • ¼ teaspoon fresh ground pepper

2 pounds salmon fillet, skinned and cut into 6 portions
1 tablespoon STAR Garlic Flavored Olive Oil
3 to 4 garlic cloves, minced
1 tablespoon dried oregano
½ teaspoon salt fresh ground pepper, to taste

  1. Preheat oven to 450F. 
  2. Lightly grease a rimmed baking sheet with cooking spray and set aside. 
  3. In a large mixing bowl combine trimmed brussel sprouts, olive oil, salt and pepper; mix until well combined. 
  4. Transfer brussel sprouts to previously prepared baking sheet; arrange in a single layer and bake for 15 minutes, stirring once or twice during cooking. 
  5. In the meantime, prepare the salmon. 
  6. Drizzle salmon with olive oil. 
  7. Evenly divide and press minced garlic on top of each fillet. 
  8. Season with oregano, salt and pepper. 
  9. Remove baking sheet from oven; move the brussel sprouts around, making 6 empty spots for the salmon fillets. 
  10. Place salmon in empty spots and bake for 10 to 12 minutes, or until salmon is cooked through.
  11. Remove from oven; let stand 2 minutes and serve.

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