Ginger-lemon Salmon with Roasted Potatoes and Brussels Sprouts

As a single girl, I love easy one serving recipes. After all, there is only so much room in my freezer for leftover turkey chili and single serving portions of homemade lasagna. This is why I am such a fan of the individually frozen salmon (and tuna) in the grocery freezer. However, flavorful single serving side-dish recipes are harder to come by – after a while those heat ‘n’ serve rice packages and steamed broccoli grow old. I just don’t understand why more recipes don’t start as single serving recipes – it’s easier to double or quadruple a recipe than halve or quarter it (I was always better at my multiplication tables than long division.) In an attempt to fix this problem, let me present you with an easy salmon preparation and a perfect one person roasted brussels sprout (yes, brussels sprouts, give it a try) and potato side-adish. The ginger in the salmon complements the mustard in the potatoes well, without feeling repetitive, And the horseradish give the dish a bit of depth. Plus – it has bacon, which really makes eating your brussels sprouts easier.  I’ve presented the two recipes separately, but if you scroll to the bottom, I tell you the best way to cook them in the same oven, even though they cook at different temperatures.

Start by prepping your salmon:

Lemon-Ginger Salmon

1 fillet skinless salmon
Half of one lemon
Fresh ginger, thinly sliced
Salt & pepper to taste
Garlic powder
Olive oil

1)      Take a small square of foil, enough to wrap the salmon, and brush it with a thin layer of olive oil. Lay several thin slices of lemon in the center of the foil, covering an area about the size of the salmon fillet.  Layer thin slices of ginger on top of the lemon, packed tightly together. Sprinkle salt, pepper, and garlic on top of the lemon and ginger layers.
2)      Carefully place fillet on the ginger and sprinkle salt, pepper, and garlic on the salmon. Place another thin layer of ginger on top of the salmon, followed by more lemon slices.
3)      Fold aluminum foil into a pouch around the salmon and set aside. I would let it sit for at least 20-30 minutes in the fridge to let the flavors sink into the salmon.
4)      Preheat oven to 350°F and cook for approximately 7-10 minutes, depending on thickness of the fillet. It is done when the center is flaky and looks “dry” compared to the uncooked fish. Fish will continue to cook as it sits, so if you are not serving it immediately, take it out of the oven a minute or two before it is done. *

While the salmon is sitting in the fridge, make the side dish:

Roasted Brussels Sprouts and Potatoes with Bacon

1 large potato
10-12 brussels sprouts (fresh and frozen brussels sprouts work equally well in this recipe)
2-3 strips of bacon
1 tsp garlic powder
1tsp salt and pepper, each
1 ½  tsp mustard powder
½ – ¾ tsp horseradish
1 ½ tblsp olive oil

1)      Preheat oven to 400°F.
2)      Cook the bacon strips. If you normally like your bacon really crispy “undercook” it, if you cook it too much it will burn while in the oven.
3)      Cube the potato to about ½ inch sizes. Place in a large plastic bag or medium sized Tupperware bowl.
4)      Halve the brussels sprouts lengthwise. If you are using frozen brussels sprouts, you’ll want to take them out of the freezer about 10 minutes before you halve them, otherwise they are nearly impossible to cut.  Place them in the same container as the potatoes
5)      Add the olive oil to the container, close tightly and shake to coat the potatoes and sprouts. Shake salt, pepper, garlic, and mustard powder into the bag and spread the horseradish throughout. Seal again and shake vigorously. When you believe you have coated everything evenly, shake for a few more minutes. You can’t shake it enough.
6)      Pour the sprouts and potatoes into a single layer in a 9×5 pan. Place in the oven and cook for 45mins to an hour, stirring several times while in the oven.  The veggies are done when the potatoes can be pierced with a fork and are turning golden brown and the outer leaves of the sprouts are beginning to blacken. *


* If you are cooking both the salmon and roasted veggies in the same oven: About 15 minutes before the brussels sprouts and potatoes are done (after 30 minutes) drop the oven temperature to 350°F. Give it about 10 minutes to cool down and place the foil wrapped salmon in the oven – either on a cookie sheet or directly on the oven shelf.


4 responses to “Ginger-lemon Salmon with Roasted Potatoes and Brussels Sprouts

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