- 1 tbsp toasted sesame oil
- 1 tbsp white miso
- 1 tsp lime zest
- ½ tsp fresh ginger, grated
- 2 (6-oz) Atlantic salmon filets
- 3 c purple brussels sprouts, halved
- 3 tbsp extra virgin olive oil, divided
- 1 tbsp soy sauce
- 2 c cauliflower rice
- ½ tsp kosher salt
- 1 c mango, finely chopped
- 1 tbsp rice vinegar
- 1 medium jalapeño, thinly sliced
Preheat oven to 425°F.
In a small bowl, stir together sesame oil, miso, zest and ginger. Spread evenly over salmon and refrigerate until ready to cook.
Place brussels sprouts in a large bowl, add 2 tbsp olive oil and soy sauce and stir to coat. Transfer to a large rimmed sheet pan lined with foil, keeping brussels to one side of pan, leaving space for salmon on the other side. Place in oven and roast for 10 minutes. Stir brussels, add salmon to pan and continue to cook until brussels are well charred and salmon is cooked to desired degree of doneness, 12-15 minutes more. The internal temperature of the salmon should reach 145°F or higher on an instant-read thermometer.
While brussels and salmon cook, place cauliflower rice in a microwave safe bowl and heat on high until hot and lightly softened, about 2 minutes. Stir in salt and remaining olive oil. Combine mango, rice vinegar and jalapeño in a medium bowl.
Divide cauliflower rice between two bowls. Top with brussels, salmon and mango mixture. Serve immediately.
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