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Glazed Salmon with Brussels Sprouts Recipe
Glazed Salmon with Brussels Sprouts Recipe photo by Taste of Home
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Glazed Salmon with Brussels Sprouts Recipe

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This meal goes on the table in under 30 minutes and proves that you can be fancy and fuss-free at the same time! —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1-1/2 pounds Brussels sprouts, halved
  • 4 salmon fillets (6 ounces each)
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1/4 cup honey
  • 2 teaspoons chili powder
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 each: 516 calories, 26g fat (5g saturated fat), 100mg cholesterol, 453mg sodium, 34g carbohydrate (21g sugars, 7g fiber), 40g protein

Directions

  1. Place brussels sprouts in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender.
  2. Meanwhile, in a large skillet, cook salmon over medium heat in 1 tablespoon oil for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
  3. Saute garlic in remaining oil for 1 minute; add the honey, chili powder, vinegar, salt and pepper. Cook and stir until blended. Set aside 2 tablespoons glaze. Drain Brussels sprouts; add to the skillet. Cook and stir for 1-2 minutes or until tender. Serve with salmon; drizzle with reserved glaze. Yield: 4 servings.
Originally published as Glazed Salmon with Brussels Sprouts in Simple & Delicious October/November 2010, p9

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Glazed Salmon with Brussels Sprouts

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(2)
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MY REVIEW
Jocelyn9007
Reviewed Mar. 26, 2014

"Have made this a couple of times and really enjoy the combination of sweet and savory. I think the glaze is a perfect compliment to the salmon and really dresses up the brussel sprouts. Quick and satisfying!"

MY REVIEW
jwavering
Reviewed Dec. 18, 2011

"Fantastic and healthy dinner that actually made me like brussel sprouts."

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