Celebrating Salmon Sunday with this SWEET CHILI SALMON, SWEET AND SOUR BRUSSELS …
Celebrating Salmon Sunday with this SWEET CHILI SALMON, SWEET AND SOUR BRUSSELS and some sesame noodles. Happy Sunday loves! Including a few tips for the salmon and Brussels below! Hope you all had a fabulous weekend. I spent the day yesterday in Salem MA walking the “spooky” streets and shopping at a street fair. Other than that, it’s been filled with movies and baking and relaxing. Currently enjoying some kitchen time and Sunday Football. How was your weekend? Did you do anything fun? •
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Deets: SALMON: (TIP: pat salmon dry and sprinkle on some salt, then refrigerate for at least 15 mins before cooking for extra crisp) Wild King Salmon marinated in some coconut aminos, salt and pepper, seared in coconut oil for 2 minutes skin side up on medium high. Flip, cover in sweet chili and finish in the oven for about 4-5 mins on 425. Brussels (blanched first to keep them green and slightly cooked…boil for 3 minutes after slicing them in salted water then put directly in ice water…dry off before roasting with paper towels). Once dry, toss the Brussels in a little oil and salt/pepper/sweet and sour sauce. SAUCE: 1 cup pineapple juice, 1 tablespoon apple cider vinegar, 1 tablespoon balsamic vinegar, 1/4 cup ketchup (I used @goodfoodforgood date sweetened), 3 tablespoons water, 1 tablespoon applesauce, 2 tablespoons coconut aminos. Mix all ingredients together, bring to a boil then remove from heat (if you want it thicker you can reduce heat and cook for longer). Bake for about 20-25 minutes on a parchment lined baking sheet (until cooked to your liking). NOODLES: Buckwheat soba noodles cooked and tossed in a little sesame oil and tamari soy sauce). •
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