I’m continuing my healthy eating tonight with a salmon recipe. When I was growing up I hated salmon, hated it. But I realized that it’s one of the healthiest things you can put in your system. It is extremely rich in omega 3 fatty acids, it’s a great source of protein and is an excellent source of B vitamins. Can’t go wrong with that. I started cooking it myself and learned to love it. I do try to always buy wild caught salmon instead of farm raised. You really can taste the difference. I like to buy a large filet and have the leftovers on a salad the following day. I served it for dinner with a lemon butter sauce and Brussels sprouts. Yep. I’m throwing sprouts at you too. Trust me here as well, I roast them in the oven and they are heavenly.
Salmon with lemon butter sauce and Brussels sprouts
1 large filet of wild caught salmon
Salt and pepper to taste
For the sauce:
Juice of 3 lemons
2 tablespoons of butter
1 teaspoon of garlic powder
1/4 cup heavy cream
1 tablespoon fresh thyme
For the Brussels sprouts:
1 bag fresh Brussels sprouts, bottoms cut off and chopped in half
1/4 cup balsamic vinegar
2 tablespoons honey
Drizzle of olive oil
Start by preheating your oven to 400 degrees. Line a cookie sheet with aluminum foil. You’ll want to cut the bottoms of the Brussels sprouts off and depending on their size, either cut them in halves or fourths. Spread an even layer on the cookie sheet and drizzle about a tablespoon of olive oil over the top. Next add your vinegar and toss to coat them all evenly. Place in the oven for about 20 min. After 20 min, pull the sheet out and drizzle the honey over the top. Put them back in the oven for 5 min. The honey will slightly caramelize and become amazing.
For the salmon- start by patting the filet dry. You will get a better crust if the salmon is dry going in the pan. Sprinkle the salmon with a little salt and pepper. Place a skillet on medium high heat. I like to add a tablespoon of butter and a little olive oil in the pan for salmon. Once the skillet is hot, add your salmon. It really only takes about 3-4 min on both sides. Very important not to over cook your fish as it will taste dry very quickly.
While your salmon is cooking, melt 2 tbsp of butter in a small sauce pan. Let it start to bubble and then add your lemon juice. You want about 1/3 cup of lemon juice. Now add your garlic powder. Let this bubble just slightly. Once they have melted together, slowly whisk in your heavy cream and fresh thyme. Easy peasy and such a delicious sauce. You’ll want to put it on everything, but just top your salmon with it for now.