Finally! I know it has been far too long since there's been a new recipe, sorry! I always thought I was not reliant on the internet until I started this food blog a few years ago. It was the thing I have missed the most during this past month with the move. Fingers crossed there are no more hiccups in the road. 2017 has been interesting so far to say the least!
Now lets dig into some new food stuff. I am so excited to finally be able to share some new stuff with you. Let's start things off with this very fresh salmon dish. I made this a while ago when I found brussel sprouts in the supermarket. A rarity, which must sound bizarre. But there they were and now you can get them pretty much every week. I have to say as a vegetable that I haven't cooked much, they are pretty good. And served with this salmon, they are delicious. Easy, light and tasty!
So, what about not having internet since forever. Well, it does make you realize how much we are all reliant on this world of technology. How in the world did we all survive before? If I am secretly honest though, part of me was kind of hypnotically pleased with limited outside world connection. A whole new world of freedom opened up and I found myself drifting from one day to the next. That was exciting for a few days. A novelty even. Then days slipped into a week which then dragged into the longest three weeks of my life. Yes, the longest. Sure I do have one of those darn smart phones, but I am not in love with it and as for social media, no love affair there. Well, if you read along here much, you know I not the best with that side of technology. So, it sure was an interesting time using a pay as you go phone, that used to run out of credit faster than I could press the send button. I speak from experience saying that when you are a foreigner (an immigrant even) and your paperwork runs out, things become difficult. However thanks to the fine folks at immigration, I am legal once again and credit will be restored on my phone. Oh the lives we lead.
Enough about my very troublesome woes and lets get onto food!
I love salmon. It is by a landslide of of my most favourite fish. I love how easy it is to cook and how versatile it can be. I find myself reaching for it at the fish counter probably a bit too often. This salmon dish was a classic case of endless list of ways to serve it up. As I love salmon and dill, I do reach for that combination more often than not. Traditionally, it's usually served with smoked salmon as it's a cold sauce. But I don't mind putting it with a hot dish like this one. As for the brussel sprouts, they were divine. I never thought those two words could be used in the same sentence, but yes divine.
Here's a few little tips to help you along the way.
As with many dishes, timing plays a huge part in a dish being a winner or just dragging in at 8th place. As this dish is using hot salmon from the oven and sautéed brussel sprouts off the stove top, you should aim to get them finished at about the same time.
First make the dill sauce and set it aside. Then get your salmon in the oven. Once the salmon is underway, prepare your brussel sprouts but don't cook them until you have about 10 minutes left to the fish. Once your fish is under 10 minutes from coming out of the oven get on with the brussel sprouts. This should ensure perfect timing for a delicious dish.
This dish is easy enough for a mid week meal and fancy enough for dinner guests. As it's a pretty light dish it could easily be served after an appetizer and before a dessert.
Thanks for stopping by today and keep checking back for new stuff in the days to come! A million thanks for all your patience while I was getting through this hurdle. Now off I go to bake some scones!
Baked Salmon with Sautéed Brussel Sprouts
Serves 4 / Prep time: 20 minutes / Cook time: 30 minutes
4 Salmon fillets (skin on)
Zest of one lemon
Juice of one lemon
4 Cloves of garlic, divided
3 Tablespoon olive oil, divided
2 Cups/200 grams brussel sprouts, thinly sliced
For the dill sauce:
1/2 Cup/120 ml of mayonnaise
1/3 Cup/90 ml of Greek yoghurt
Freshly chopped fresh dill, it has to be fresh (use as much as you like)
Juice of one lemon
1 Garlic clove, crushed
Fresh ground black pepper
Make the dill sauce by adding all the ingredients in a medium bowl and stir to combine. Top with a small amount of fresh dill sprigs to serve. Cover and set aside until ready to serve.
Preheat oven to 350 degrees F. Place salmon in an oven proof dish. Drizzle over 1 tablespoon of olive oil, the lemon juice and zest, 1/2 of the garlic, and season with salt and pepper. Bake for 25 - 30 minutes.
In a medium deep sided skillet set over medium to high heat, add the remaining olive oil and garlic. Stir for just a minute and then add the brussel sprouts. Stir well and leave to cook for about 8 minutes, stirring occasionally. Remove from heat.
Serve salmon over brussel sprouts and top with dill sauce. Serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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