Sesame Soy Salmon
with roasted brussels sprouts / lime scallion cauliflower rice
A savory and sweet marinade gives Asian flavor to brussels sprouts and salmon in this oven-roasted dinner.
Smarts: Make a double batch of cauliflower rice tonight and use the leftovers in Wednesday's enchiladas.
- Brussels sprouts - 1 1/2 lbs, stems trimmed and halved
- Limes - 1/2, wedges
- Salmon - 1 lb
- Sesame-Aminos Marinade (ingredients listed separately) - 1/4 cup + 1/4 cup
- Sesame seeds, white - 1 1/2 tsp
- Green onions - 3 stalks, green and white parts chopped and combined
- Bragg's / coconut aminos - 3 Tbsp
- Vinegar, rice - 1 1/2 Tbsp
- Oil, toasted sesame - 1 Tbsp
- Honey - 1 tsp
- Oil, cooking - 1/4 cup
- Cauliflower florets - 12 oz
- Butter - 2 Tbsp
- Green onions - 1 stalk, green and white parts chopped and combined
- Limes - 1/2, wedges
- Oil, toasted sesame - 2 tsp
- Cauliflower rice - Double if making Wednesday’s meal. Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 4 days ahead)
- Green onions (for marinade and cauliflower rice) - Chop white and green parts and combine. (Can be done up to 5 days ahead)
- Make marinade - Mix green onions (portion for the marinade) with aminos, rice vinegar, toasted sesame oil (portion for the marinade) and honey. Whisk in cooking oil. (Can be done up to 5 days ahead)
- Brussels sprouts - Trim and slice in half. (Can be done up to 5 days ahead)
- Limes (for salmon and cauliflower rice) - Slice into wedges. (Can be done 1 day ahead)
- Salmon - If prepping right before cooking, get oven heating while salmon marinates. Rinse and dry fish. Pour the first portion of marinade (reserve the other half) into a baking dish and place salmon non-skin side down into the marinade. Cover and marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
- Preheat oven to 425F / 218C degrees.
- Toss brussels sprouts with second portion of marinade and spread out onto a sheet pan. Roast in oven for 25 to 30 minutes, giving a shake midway through.
- Bake salmon in marinade for 12 to 15 minutes (you can just leave it in the baking dish used for marinating). Time it so that the salmon and brussels sprouts finish around the same time.
- Meanwhile, reheat cauliflower rice (remember to reserve half if doubled) if it was made ahead. Stir in green onions (portion for the rice) and toasted sesame oil. Squeeze juice from some of the lime wedges over top and season with a pinch of salt.
- When salmon and brussels sprouts are finished, remove them from the oven. Squeeze juice from a few of the lime wedges over brussels sprouts and season with some salt and pepper. Flip baked salmon and sprinkle with sesame seeds and some salt.
- Serve salmon, brussels sprouts and cauliflower rice with any remaining lime wedges on the side. Enjoy!
Very good, and easy. Looks nice enough and tastes good enough to serve for company. Will be making this one again!0 Helpful
I added some leftover coconut milk to the rice, but otherwise made as per the recipe. It was delicious, will definitely make again!0 Helpful
I really liked this, but I would recommend using 1.5x the amount of sauce for added flavor.0 Helpful
Doubled sauce, threw in some sriracha and white miso as someone else suggested. Yum!0 Helpful
Wonderful vegetarian dish0 Helpful
After seeing other comments that the marinade/sauce was a little bland, I threw in some white miso, prepared grated ginger, and a shot of Sriracha.0 Helpful