Molasses-Glazed Salmon Fillets Roasted Brussels Sprouts

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Molasses-Glazed Salmon Fillets Roasted Brussels Sprouts

eats Published in the March 2017 issue of Our State Molasses-Glazed Salmon Fillets Yield: 2 servings. 2 (7-ounce) fresh salmon fillets Spice Mix: ½ teaspoon smoked paprika ½ teaspoon Old Bay seasoning ½ teaspoon lemon pepper ½ teaspoon salt Glaze: 1 tablespoon olive oil 3 tablespoons molasses 1 teaspoon fresh lemon juice 2 teaspoons soy sauce ½ teaspoon chili powder Preheat oven to 450°. Combine Spice Mix ingredients; sprinkle on top and sides of salmon. In a separate bowl, mix together Glaze ingredients. Set aside. Place salmon, skin side down, on a parchment-lined baking sheet. Brush each fillet with half of the glaze mixture. Roast salmon, uncovered, for 10 minutes. Remove from oven and brush as much remaining glaze as desired over salmon. Cover with foil and let rest for 3 to 5 minutes before serving. Preheat oven to 400°. Whisk together the molasses and Roasted Brussels Sprouts apple juice; set aside. Yield: 4 servings. In a large mixing bowl, toss brussels sprouts with olive oil 2 tablespoons molasses and season with salt and pepper. Spread on a parchment- 2 tablespoons apple juice lined baking sheet. Roast for 15 minutes, tossing once during 1 pound brussels sprouts, trimmed and halved cooking time. 2 tablespoons olive oil Remove brussels sprouts from oven, then toss them in ½ teaspoon salt molasses mixture and add apples. Spread brussels sprouts Pepper, to taste and apples back on baking sheet and return to oven for 1 large apple, peeled, cored, and cut into cubes (Granny 10 minutes or until tender. Check seasoning; add salt and Smith or Honeycrisp preferred) pepper to taste. Serve hot or at room temperature. Subscribe to the Our State Eats newsletter and get recipes weekly. Go to ourstate.com/os-newsletters ORIGINAL RECIPE BY LYNN WELLS.

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