Careme

Ingredients

• Fresh Farm Raised Atlantic Salmon Whole Fillet ~3/4 to 1 lb salmon fillet, cut into 2 portions $9.99 sale (was $10.99)
• Kroger® Brussels Sprouts BIG DEAL! (24 oz) OR Brussels Sprouts Halves (12 oz) 12 oz Brussels sprouts, halved (or use halves product) $6 (24 oz) or $3.99 (12 oz)
• Organic Ginger Root 1 tbsp finely grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, grated/minced $1.99
• White miso paste 2 tbsp
• Soy sauce (low-sodium if possible) 1 tbsp
• Honey or brown sugar 2 tsp
• Rice vinegar or lemon juice 2 tsp
• Sesame oil 1 1/2 tsp
• Neutral oil or olive oil 1 1/2 tbsp
• Sesame seeds (optional) 1 tsp
• Green onion (optional) 1, thinly sliced
• Salt and black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil or parchment for easy cleanup.
2. Roast sprouts: Toss Brussels sprouts with 1 tbsp neutral/olive oil, salt, and pepper. Spread cut-side down on the sheet pan. Roast 15 minutes.
3. Make glaze: In a small bowl, mix miso, soy sauce, honey, vinegar/lemon, sesame oil, ginger, and garlic. If thick, loosen with 1–2 tsp warm water.
4. Add salmon: Push sprouts to one side of the pan. Place salmon on the other side, skin-side down if it has skin. Brush generously with the miso-ginger glaze.
5. Roast + broil: Roast 8–10 minutes more (until salmon is nearly done). Switch to broil for 1–2 minutes to caramelize the top—watch closely.
6. Finish sprouts: Toss sprouts with a small drizzle of sesame oil (optional) and sesame seeds.
7. Serve: Plate salmon with Brussels sprouts. Spoon any extra glaze from the pan over salmon; top with optional sliced green onion.