Careme

Ingredients

• Salmon Sockeye Fillet (Wild Caught Frozen) 12 oz (about 2 portions) $11.99 sale (1 lb)
• Brussels Sprouts 12 oz, halved $3.99/lb (seasonal)
• Yukon Gold Potatoes 12 oz, cut into 1-inch chunks $1.49/lb
• Fresh Organic Deep Red Grapefruit 1 grapefruit (you’ll use ~1/3 cup juice + some zest) $3.29 each
• Kroger® Whole Garlic Bulbs 2 cloves, minced $2.49 (5 ct)
• Olive oil 2 1/2 tbsp, divided
• Honey or brown sugar 1 1/2 tbsp
• Dijon mustard 1 tsp
• Soy sauce 1 tsp
• Salt 1 tsp, divided (to taste)
• Black pepper 1/2 tsp
• Optional: butter 1 tbsp (for finishing sauce)

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil or parchment. Pat dry 12 oz sockeye salmon and keep chilled while you prep the veg.
2. Prep potatoes: Cut 12 oz Yukon gold potatoes into 1-inch chunks. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on one side of the sheet pan.
3. Prep Brussels sprouts: Halve 12 oz Brussels sprouts. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on the other side of the sheet pan, cut sides down where possible.
4. Roast veg: Roast 15 minutes at 425°F, then stir/flip the potatoes and sprouts for even browning.
5. Make glaze: While veg roast, zest a little grapefruit (about 1/2 tsp) and juice enough to get 1/3 cup. In a small saucepan, combine 1/3 cup grapefruit juice, 1 1/2 tbsp honey, 1 tsp Dijon, 1 tsp soy sauce, and 2 minced garlic cloves. Simmer 4–6 minutes until slightly syrupy.
6. Add salmon: After the veg have roasted 15 minutes and been stirred, push veg aside to make space. Rub salmon with 1/2 tbsp olive oil, season with a pinch of salt and pepper, and place skin-side down on the pan. Brush salmon with about half the grapefruit glaze.
7. Finish roasting: Roast 10–12 minutes more (until salmon flakes easily and hits ~125–130°F for medium). If sprouts need more color, leave them an extra 2–3 minutes while salmon rests.
8. Finish sauce: Warm remaining glaze 30 seconds; optionally whisk in 1 tbsp butter off heat for gloss.
9. Serve: Plate salmon with roasted Brussels sprouts and potatoes, and drizzle with the remaining grapefruit glaze. Add an extra pinch of grapefruit zest if you like it extra aromatic.