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–+ servings

Soy Glazed Salmon with Date Ginger Brussels Sprouts

5 | 8 reviews
This recipe is proof that you can make a lot happen with a few pantry staples, a good piece of fish and some vegetables! I love this recipe because it makes the perfect amount of date ginger dressing to coat the roasted Brussels sprouts, and the salmon quickly cooks and is finished with a spicy-sweet soy glaze. It's dinner in 30 minutes, and a pretty delicious one, at that.
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 1/2 pounds Brussels sprouts
  • Extra-virgin olive oil
  • Diamond Crystal kosher salt
  • 1 2-inch knob of ginger, peeled, 0.8 ounces / 22 grams
  • 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
  • 1/4 cup cool water
For the soy glazed salmon
  • 4 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

Instructions 

  1. Equally stagger two racks in the oven and preheat to 425°F.
  2. Thinly slice the Brussels sprouts and add them to a half sheet pan. It will be a bit crowded, but if it starts to overflow, separate them into another pan.
  3. Drizzle the sprouts with one tablespoon of olive oil and a big pinch of kosher salt. Mix to coat.
  4. To a small blender, add the 2-inch knob of peeled ginger, 2 garlic cloves, 2 large medjool dates (pits removed), 1 tablespoon of sesame oil, 2 tablespoons of avocado oil, 2 tablespoons of rice vinegar and 2 tablespoons of soy sauce. Add 1/4 cup of cool water and blend until smooth. Taste and season with salt as preferred. Set this date ginger dressing to the side.
  5. Add the Brussels sprouts to the bottom rack of the oven and roast for 17-19 minutes.
  6. While the Brussels sprouts are roasting, season the salmon fillets on both sides with salt and pepper.
  7. Place a large sauté pan over medium heat and add 1 tablespoon of 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.
  8. Transfer 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.
  9. Note*** 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.
  10. While the salmon is baking, whisk together 2 tablespoons maple syrup, 1 tablespoon sriracha, 2 tablespoons soy sauce and 1 heaping tablespoon of cornstarch. When the salmon has two minutes remaining in the oven, pour the glaze over each fillet.
  11. Remove the Brussels sprouts from the oven and pour the date ginger dressing directly over them. Mix to coat.
  12. To serve, pile the sprouts evenly onto four plates, give each plate a salmon fillet and top with toasted sesame seeds!