• 3-Ingredient Salmon with Asian Inspired Roasted Brussels Sprouts

    by  • January 5, 2013 • Food & Recipes • 10 Comments

    Let’s talk about New Year’s for a second, guys. Now as much fun as I have plastering sequins onto my body and drinking champagne the night before, I strongly dislike New Year’s Day and everything that it stands for. I mean, come on. I’m not sure how many resolutions you have kept, but my record is hovering around zero.

    Never did I collect all of the Polly Pockets, or learn to ride ponies. Never did I work out for two hours every day of the year, or successfully make it to the end of January without eating cake. You know why? Because it just isn’t a good way to live.

    However, in support of my loyal readers who (unlike me) have resolutions they intend to keep, I figured we’d kick off January with something healthy. Believe it or not, I used to be a complete health nut, so I do sort of know what I am talking about. Sort of.

    So let’s get you guys stuffed with some omega 3’s and baby cabbages. You’re reeling with excitement, I can tell.

    You should be, because this stuff is good. I promise. You know I usually won’t typically eat anything that doesn’t involve chocolate, bacon, or cheese, so this proclamation should mean a lot to you.

    Oh, and if you say hate brussels sprouts – you’re wrong. I promise you’ve just never had them cooked properly.

    I learned this when I moved to Austin, because Austinites fucking adore brussels sprouts. Every fancy restaurant has a different variation on the menu, and all are incredible. Seriously, I sacrifice french fries in favor of more tiny cabbages. Do you understand that? I don’t think you do.

    In any case, give it a shot. Eat some healthy stuff. I already ate this two days ago and it was great. So now if you’ll excuse me, I’m going to get a cupcake to reward myself for being so good two days ago. Byebye.

    Three-Ingredient Maple Glazed Salmon

    • 2 salmon fillets, 6 oz each
    • 2 Tbsp maple syrup
    • 3 Tbsp hoison sauce
    • salt and pepper to taste (this totally does not count as an ingredient.)

    Mix syrup & sauce together. Place salmon in a plastic bag with marinade. Let marinate for an hour. Sprinkle with salt and pepper, place on a baking sheet lined with aluminum foil. Bake at 400 for about 20 minutes. Voila.

    Asian-Inspired Roasted Brussels Sprouts

    • 1 lb brussels sprouts, trimmed and cut into fourths, flyaway leaves removed and set aside
    • 3 Tbsp sesame oil
    • 2 Tbsp soy sauce
    • 1 Tbsp maple syrup
    • 2 large cloves garlic, minced

    Boil water in a medium pot. Place quartered brussels sprouts into boiling water, cook for 3-4 minutes until slightly soft. Drain, set aside. Heat oil in a large skillet over medium-high heat. Place flyaway leaves in skillet and cook until crisp. Remove, set aside. Reduce heat to medium and add garlic to remaining oil, and stir until fragrant, about 30 seconds. Add blanched brussels sprouts, soy sauce, and maple syrup. Cook until liquid is nearly gone, about 5-10 minutes. Add cooked flyaway leaves back in. Enjoy.

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    I'm a 25-year-old ex-wife who spends most of her time cooking and chasing silly men around.

    10 Responses to 3-Ingredient Salmon with Asian Inspired Roasted Brussels Sprouts

    1. January 5, 2013 at 2:43 pm

      Haha, great minds think alike. I just did a brussel sprout recipe on my blog too and said almost the exact same “you just haven’t had them prepared right” thing. It is so true! I still have a bunch in my fridge and I am going to try them your way. That sounds delicious!

    2. April
      January 7, 2013 at 8:41 am

      Looks delicious and what a gorgeous meal! :)

    3. Pingback: Daily Dinner Idea: Maple Glazed Salmon with Roasted Brussels Sprouts | The Nest Blog – Home Décor, Cooking, Money, Health & Sex News & Advice

    4. Sharonjustwannawin
      January 30, 2013 at 11:32 pm

      This looks so good! I’m gonna try this because it looks awesome and I’m growing my own organic brussels sprouts in my garden at this very minute and I can’t wait! woo hoo!

    5. Silly Guy
      February 8, 2013 at 8:49 am

      That sounds…delicious. I’m about to go do that right now! Costco is great for a lot of things, one of those being my dark, secret desire for brussels sprouts =D

      So, instead of quartering, think it would be OK to just half them and roast instead? I dunno, just wondering. Gonna do it your way and enjoy what little day I have left before work. Thanks for sharing!

    6. Pingback: 10 Succulent Salmon Dishes for Healthier Eating | Yummly

    7. cate
      September 24, 2013 at 7:39 pm

      recently found your blog and love it- and love this recipe!

    8. LILLIAN
      March 4, 2015 at 8:58 pm


    9. Joe Barra
      March 31, 2015 at 8:02 am

      Excellent dish. I like that it can be made in just 20 – 30 minutes. I just added a beets, arugula and goat cheese salad. It was perfection.

    10. July 14, 2015 at 7:25 pm

      This looks delish! I love Salmon!!!!!

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