Sesame Salmon With Crispy Ginger Brussel Sprouts

Sesame Salmon With Crispy Ginger Brussel Sprouts

One of my favourite ways to enjoy sprouts and perfect for if you fancy something a little festive with a twist. I’ve paired this with my sesame marinated salmon but they’re delicious as they are or topped with a fried egg or some pan-fried tofu. I love this with a dry white wine.

INGREDIENTS

| Serves 2 |

For the Salmon

• 2 fillets of sustainably sourced salmon (skin on)

• 2 tbsp soy sauce

• 2 tbsp mirin (or use x1 more tbs honey)

• 2 tbsp honey

• 1 tbsp sesame oil

• Toasted sesame seeds, to serve

  For the sprouts

• 4 tbsp olive oil

• A thumb-sized piece of ginger, peeled and grated

• 3 cloves garlic, finely chopped

• 1 tsp dried chilli flakes

• 600g Brussel sprouts, roughly sliced

• Jasmine rice, to serve

 METHOD

• For the salmon, combine all the marinade ingredients in a bowl. Place the salmon in a small dish and pour marinate over. Turn the salmon a few times to coat and leave, skin side up for 20 mins to marinade.

• Preheat oven to 200 degrees fan. Transfer salmon to a small foil lined tray and place skin side down.

• Cook for about 20 mins, spooning the marinate over the salmon every five mins.

• For the sprouts, heat the olive oil in a large frying pan. Add the ginger, garlic and chilli and cook for a minute or until it begins to smell fragrant.

• Add the sprouts, toss to coat and leave for five minutes to allow the bottom to crisp slightly.

• Toss the sprouts and cook for about 5-7 mins until cooked but al-dente.

• To serve, place the sesame salmon on a plate and sprinkle with toasted sesame seeds. Add the crispy ginger brussle sprouts and pour any remaining marinate over some cooked jasmine rice.

For more sprout recipes try this Shredded Sprout Salad or this Crispy Sprouts With Chilli Lime Dressing.