Salmon & Brussels Sprouts

We had ample time to prepare for Hurricane Irene this past weekend, and while some of my fellow supermarket shoppers were stocking up on essentials like bread, many, I saw, were going for the non-perishables. Like twinkies. In the past I may have gone that route (see: Blackout of 2010) but this time, I decided I'd shop for "good" food. Most of our freezer items could be thrown on the bbq, but I thought since the city had so much time to prepare, we probably wouldn't lose power. We didn't. (2 days later, no rain, wind or natural disaster, and we have no power) But I digress. So I decided to make a super healthy and very tasty baked salmon with a side of roasted brussels sprouts. Delicious, low-cal and will keep you full. Enjoy!

Baked Salmon a la moi

serves 4

4 salmon filets

1/2c olive oil

1/4c soy sauce

1/4c honey

1t red pepper flakes

1T onion powder

1T parsley flakes

1T garlic powder

1T vegeta (this is a wonder spice, sold in every supermarket, used in many Eastern European households)

Place salmon in a large ziploc bag and pour all ingredients in. Zip shut. Marinate for at least 30 minutes, or overnight.

If marinating longer, turn bag every hour so that marinade moves around and coats the salmon well. Remove from ziploc bag and place in baking dish.*

Bake covered with aluminum foil for 20 minutes at 375 degrees.

Remove foil and bake an additional 30 minutes. Enjoy with a glass of pinot grigio and whatever vegetable you prefer.

*you can pour marinade over salmon like I did in this picture, and it creates a nice brown color on the salmon. 

Roasted Brussels Sprouts
serves 4

1 lb. brussels sprouts, frozen

~2T olive oil (enough to coat)

1t kosher salt
1t freshly ground black pepper

Make sure brussels sprouts are thawed out. Place in a baking dish or sheet pan. Coat with olive oil and s&p. Roast at 400 degrees for 30 minutes, taking care to mix half-way through so that all sprouts get nice and roasted. Once out of the oven, sprinkle with some extra kosher salt if you'd enjoy.