What better way to enjoy the Oscars than with some honey mustard salmon and Brussels sprouts with corn? Sunday’s are the best nights to treat yourself to a delicious dinner to prepare for the week ahead, especially when there’s something great on TV.
I just discovered Brussels sprouts a month or two ago (I know, where have I been?). Although my relationship with Brussels sprouts is recent, they’re quickly becoming my favorite vegetable. And salmon I could easily eat every day. Both of these recipes are quick and easy, not to mention super tasty!
One word: YUM!!
Honey Mustard Salmon
1/2 tablespoon butter
1/2 tablespoon brown sugar
1 tablespoon Dijon mustard
1/2 tablespoon honey
1/2 tablespoon soy sauce
1/2 tablespoon olive oil
salt & pepper
2 salmon filets
1. Preheat oven to 400 degrees.
2. Combine butter and brown sugar in a bowl, and microwave for 30 seconds until melted.
3. Stir in mustard, honey, and soy sauce.
4. Place salmon on baking sheet with foil.
5. Brush salmon with half of the glaze and place in the oven for 15-20 minutes, until the salmon is firm and flaky (but before the white fat begins to form on the surface).
6. Remove, brush salmon with remaining glaze.
Adapted from Salmon Cooking.
Early Summer Brussels Sprouts and Corn
Serves 4 side portions. (Note: I don’t usually measure anything when I make this, I just make as much as I’m hungry for).
1 lb Brussels sprouts
2 ears of corn, kernels freshly cut off of the cob
3 tbsp olive oil, divided
1/2 lemons-worth of juice
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
salt & pepper
1. In a large pan heat 1 tbsp olive oil over medium-high heat.
2. Cut Brussels sprouts in half and add to pan.
3. Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder, and generous pinches of salt & pepper.
4. Shake and stir to coat, continue to shake every so often, to enable a caramelized sear but not an over-cook on one side.
5. After about 10 minutes (adding more olive oil as needed), when Brussels sprouts are browned, soft on the outside, but a bit hard and crunchy on the inside, add corn kernels to the pan.
6. Drizzle 1 tbsp olive oil over the corn, sprinkle with more salt & pepper and stir to fully mix.
7. Cook for another 5 minutes, until corn is warm.
Source: Parsley & Polka Dots
Happy Oscar Sunday! Enjoy:)