Flavorful citrus glazed salmon with Cuban inspired flavors over a brussels sprout and green bean slaw.
This main dish concept for our Late January meal planning menu is not an automatic sell for most people. It's fish. It's brussels sprouts. And they're together. I get it. Give this recipe a chance because winter citrus melded with Cuban inspired flavors will surprise you.
I'm definitely no expert on Cuban cuisine, but Chris did some research on flavors and I've got to say... I've personally learned a lot. Oregano for instance. To me, oregano is a very Italian thing. But did you know it's also a base spice for many Cuban dishes? And then there's the green beans. There are not a ton of green non-starchy veggies in Cuban cooking, so many Cuban restaurants state side rely on green beans to please American diners. So...green beans.
Think of this recipe as an eye opener for culture specific flavors. While this is definitely not authentic Cuban food (like not even the third cousin of authentic Cuban food) today's recipe goal is to help you make flavor connections across cultures and menu items.
The base salad for this recipe is shredded brussels sprouts. They're a great winter produce item and I love their crunchy nature that makes them perfect to hold up over time in the fridge. Make sure the sprouts you're buying are relatively mild (not funky smelling). Many cruciferous veggies can have an almost sulfur smell. And unfortunately for me, these sprouts were just ultra potent. Break off a leaf or two and give it a sniff at the grocery.
Beyond the occasional less than pleasant aroma that comes with cruciferous veggies, their nutrition benefits are undeniable. There's fiber. There's a lot of vitamin C. Same goes for salmon (although salmon should not smell fishy if it's good). Salmon is a fish favorite because of the omega 3 fatty acids. It's a definite 'beauty food' and it's something I find so satisfying because it's 'meatier' than some other fish.
Mojo Lacquered Salmon with Fresh Brussels Sprout Salad
/// Ingredients ///
- 2 cloves garlic, minced
- 1 fresh navel orange, juiced
- 1/2 lime, juiced
- 1/2 teaspoon cumin
- 1 T pecan oil
- 1/2 teaspoon kosher salt
- freshly ground black pepper to taste
- 2 heaping Tablespoons brown sugar
Salmon and Salad
- 2 teaspoons pecan oil
- 6-8 oz salmon
- 1/2 teaspoon fresh oregano
- 3 cups shredded brussels sprouts
- 1 handful green beans, lightly steamed and cut into pieces
- 1 Tablespoon fresh oregano
/// Directions /// Whisk dressing glaze ingredients together and set aside. Preheat oven to 225 F with a rack in the middle. Place foil over a baking sheet. Drizzle pecan oil on both sides of the salmon and place salmon skin side down on foil.
Spoon 2 tablespoons of glaze evenly over salmon evenly over salmon and let stand five minutes. USE A CLEAN SPOON EACH TIME. (You will use this dressing on raw ingredients later.) Spoon another 2 tablespoons over top and bake 15 minutes. Remove salmon from oven and add another spoonful of glaze. Cook 10 minutes. Glaze again and cook another 10 minutes. An instant read thermometer should show the internal temperature of 145 F as cooked. Broil a few seconds for a browned top.
As salmon is cooking, shred brussels sprouts (I used a food processor but you can buy them pre-shredded). Cook green beans. Toss greens in remaining glaze/dressing. Top with salmon. Garnish with oregano.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.