A perfectly autumnal spin on the salmon dinner you know and love, this recipe showcases a salty, sweet, and highly addictive glaze of maple syrup, balsamic vinegar, ginger, and garlic. It’s used to coat tender salmon, making it extra rich alongside a seasonal sweet potato hash.
Kitchen tip: Scrape the edge of a spoon along the outside of the ginger to quickly peel its delicate skin.
Arranging your Brussels sprouts cut-side down for roasting allows them to caramelize and brown evenly without burning.
12 ounces Brussels sprouts
2 sweet potatoes
¼ ounce ginger
2 cloves garlic
1 red onion
⅛ ounce thyme
2½ tablespoons maple syrup
2 teaspoons balsamic vinegar
¼ teaspoon crushed red pepper
10 ounces salmon
3 tablespoons roasted salted almonds
10″ medium nonstick pan
Preheat oven to 450°F. Rinse all produce. Halve Brussels sproutslengthwise through roots. Cut sweet potatoes into ½-inch cubes. Trim and discard skin of ginger and mince (see Recipe Tip). Mince garlic. Peel onion, halve, and thinly slice.
On a baking sheet, toss whole thyme sprigs, Brussels sprouts, sweet potatoes, and onion with 1½ tablespoons olive oil, ½ teaspoon salt, and black pepper as desired. Spread in a single layer, arranging Brussels sprouts cut-side down (see Recipe Tip). Roast until golden and tender, 18-20 minutes. Remove from oven, remove and discard whole thyme sprigs (they’re used for flavor, not texture), and set aside to cool.
While vegetables roast, in a medium bowl, whisk together maple syrup, balsamic vinegar, crushed red pepper(skip or use half for less heat), ginger,garlic, and 1 teaspoon olive oil until fully combined. Season with ¼ teaspoon salt and set aside until Step 5.
Pat salmon dry with paper towel and season all over with ½ teaspoon salt. Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add salmon flesh-side down and sear until golden on bottom, 3-5 minutes.
Flip salmon and pour over glaze. Continue cooking, spooning over glaze occasionally, until salmon is medium rare and glaze is sticky, about 5 minutes. Meanwhile, roughly chop almonds, add to baking sheet with roasted vegetables, and toss to combine. Season roasted vegetables with ⅛ teaspoon salt and black pepper as desired.
Plate roasted sweet potatoes and Brussels sprouts and serve with ginger maple–glazed salmon. Pour yourself a glass of something refreshing, and enjoy your elegant dinner.
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