Sweet Chili Salmon with Sweet and Sour Brussels Sprouts
Inroduction
About this Recipe
By: Caitlin Greene
You know my love for salmon and this one is a must make. I love the flavors from the homemade sauce and especially being able to pair the salmon with the sauce, salmon and noodles. I also added some Brussel sprouts but you can also add or substitute them with any other veggie.
What do you need to make this Sweet Chili Salmon and Sweet and Sour Brussels sprouts?
-salmon
-coconut aminos
-salt and pepper
-coconut oil
-sweet chili
-brussel sprouts
-pineapple juice
-apple cider vinegar
-balsamic vinegar
-ketchup
-applesauce
-buckwheat soba noodles
-sesame oil
-tamari soy sauce
How do you make this Sweet Chili Salmon and the Sweet and Sour Brussel Sprouts?
First, to make the salmon, pat the salmon dry and sprinkle with some salt. Refrigerate the salmon for at least 15 minutes. Then, preheat the oven to 425 degrees F.
Combine the coconut aminos, salt and pepper together. Add the salmon and marinate it with this mixture. Heat a pan on medium heat with the coconut oil. Add the salmon and sear for 2 minutes with the skin side up. Flip the salmon, cover in the sweet chili sauce and bake in the oven for 4-5 minutes.
Then, to make the Brussel Sprouts, toss the brussel sprouts in the olive oil with the salt, pepper and sweet and sour sauce. Line a baking pan with parchment paper. Add the brussel sprouts and bake for about 20-25 minutes.
After, to make the sauce, mix all the ingredients for the sauce together in a saucepan. Bring the sauce to a boil and remove from heat. If you want the sauce to be thicker, reduce the heat and let it cook until it thickens to your desired consistency.
Finally, to make the noodles, toss the buckwheat soba noodles with the sesame oil and tamari soy sauce. Plate the ingredients together on a plate. Serve and enjoy!
Sweet Chili Salmon with Sweet and Sour Brussels Sprouts
Ingredients
Salmon
- 1 lb salmon
- 1 tablespoon coconut aminos
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon coconut oil
- 1 tablespoon sweet chili
Brussel Sprouts
- 1 1/2 tablespoons oil
- 1 1/2 pounds brussels sprouts
- Salt and pepper to taste
- Sweet and sour sauce (recipe below)
Sweet and Sour Sauce
- 1 cup pineapple juice
- 1 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- ¼ cup ketchup
- 3 tbsp water
- 1 tbsp applesauce
- Optional: soba noodles
Instructions
- To make the salmon, pat the salmon dry and sprinkle some salt. Refrigerate for at least 15 minutes for extra crispness.
- Preheat the oven at 425 degrees F.
- Combine the coconut aminos and salt and pepper together. Add the salmon and marinate.
- Heat a pan on medium heat with the coconut oil. Add the salmon and sear for 2 minutes with the skin side up. Flip, cover in sweet chili and bake in the oven for 4-5 minutes.
- To make the Brussel Sprouts, toss the Brussel sprouts in the olive oil with the salt, pepper and sweet and sour sauce.
- Line a baking pan with parchment paper. Add the Brussel sprouts and bake for about 20-25 minutes.
- To make the sauce, mix all the ingredients for the sauce together in a saucepan. Bring to a boil and remove from heat. If you want the sauce to be thicker, reduce the heat and let it cook until it thickens to your desired consistency.
- To make the noodles, toss the buckwheat soba noodles with the sesame oil and tamari soy sauce.
- Plate the ingredients together on a plate. Serve and enjoy!
