Baked Maple Pepper Salmon
A while ago, I tried package salmon and got sick. One Sunday, during a grocery shopping trip, I spotted a honey pepper packaged salmon. I was so tempted to buy it but didn’t want to risk getting sick again. My husband said to me, “I know you can make that.” So after lots of trial and error with the sauce, I finally got it. This was so delicious, and adding some yummy garlicky Brussel sprouts, and cauliflower risotto brought it all together.
Ingredients:
- 3 salmon fillets
- 3/4 cup maple syrup
- 1/4 cup low-sodium soy sauce
- 2 tbsp olive oil
- 1 tbsp coarsely ground black pepper
- 3 tsp minced garlic
- 1/2 lb Brussel sprouts
- Salt and pepper to taste
- Frozen cauliflower risotto or cauliflower rice
Directions:
- In a small bowl, mix maple syrup and soy sauce. Add salmon fillets to a large Ziploc bag and ensure they are covered completely sauce mixture. Refrigerate and marinate for 24 hours.
- Cut Brussel sprouts in half.
- Heat 2 tbsp of olive oil in a cast iron skillet over medium heat. Add 3 tsp minced garlic into skillet. Add Brussel sprouts and cook for 7-10 minutes or until Brussel sprouts are tender. Cover and stir occasionally.
- Add salt and pepper to taste.
- Preheat oven to 450 degrees. Line a pan with parchment paper.
- Remove salmon from marinade a place on parchment paper. Sprinkle the top with ground pepper.
- Bake for 8-10 minutes. Do not overcook. NOTE: Maple syrup may cause oven to smoke.
- Serve over cauliflower risotto or cauliflower rice and garlicky Brussel sprouts. Enjoy.
