From Recipe Contributor :: Susanna | {Re}visionary Life
Hello Cupcakes! Before February gets entirely away from us, I thought I’d share a heart-healthy meal option with you in honor of heart month. I hope you like seafood! Whenever Dr. Hubs and I really want to get fancy and treat ourselves to a good meal, we’ll splurge on buying a fresh cut of wild caught Salmon. We’ve prepared it numerous ways, but always come back to the simple combination of lemon and Old Bay. And since we’re residents of Baltimore now, and Old Bay is sprinkled on just about anything you can stick a fork in here, I thought I’d tip my hat to my new home city while I’m at it.
Brussels sprouts have been our new addiction, and they’re the perfect side vegetable to this fresh meal! There are so many ways to serve them, and I’d love to hear your favorite, but I’ll share the one that’s shown up in our menu a number of times over the last couple weeks. And if you’re particularly hungry and want to add a second side, I recommend the simplicity of Trader Joe’s Harvest Grains, cooked according to package directions, and tossed with a little olive oil.
Salmon & Brussels Sprouts
{serves 2}
[ingredients]
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Salmon, 1 lb skinless
Old Bay
juice of 1 lemon
Olive oil
12 oz. Brussels sprouts
2 cloves garlic, minced
handful of dried cranberries
handful of pumpkin seeds
[directions]
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Salmon. Remove the skin from the Salmon, and squeeze the juice of one lemon over the top and generously season with Old Bay {weight based directions can be found on the back of the seasoning tin}. Cook in an oiled skillet over medium heat until it flakes with a fork, about 10 minutes, turning half way through cook time.
Brussels Sprouts. Cut the hard stumps from the bottom of each sprout and then divide each head in half. Heat 1-2 Tbsp of olive oil in a skillet over medium heat. Cook garlic in hot oil for 30 seconds, then remove with a slotted spoon. Add the brussels sprouts, cut side down into the skillet and cook until just tender. Stir, and toss in the handfuls of pumpkin seeds and cranberries and cook for an extra 30 seconds. Toss with cooked garlic and serve.
//all photography is my own. please do not use without permission \\
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