i’m in one of those moods. super relaxed because it’s friday night. i have a white wine glass in hand, which may have something to do with the relaxation.

ginger scallion salmon with brussel sprouts | things i made today

there isn’t a thing that is required of me tonight, and i am so okay with that. i just finished watching the series finale of ‘the killing,’ which, in and of itself, is not a relaxing show. i watched the entire two season show in the last two weeks while jason was traveling, and then read this article about netflix adultery and immediately felt guilty. like i’d really done something wrong. have i?

ginger scallion salmon with brussel sprouts | things i made today

guilt and relaxation aside, tonight we had ginger scallion salmon and my favorite brussels sprout recipe. we’re still on our gluten-free week, although we did meet some friends for happy hour last night at the old fashioned, and jason had beer and a burger and felt no remorse for breaking the rules.

ginger scallion salmon with brussel sprouts | things i made today

i ordered my portabella mushroom and goat cheese sandwich sans bread and realized that while cooking gluten-free at home doesn’t turn my world views upside down, having to order a sandwich without the bread is a little disappointing. so here is to you gluten-free friends, including jason’s cousin charlie, who is coming to visit us tomorrow and who also happens to be the officiant at our wedding. here is a meal that is 100% satisfying and doesn’t feel like it’s missing a thing.

Ginger Scallion Salmon with Brussels Sprouts
Recipe type: Main Dish
Serves: 3
For the salmon:
  • 1 lb alaskan salmon fillet
  • 1 teaspoon olive oil
  • salt and pepper to taste
  • 3-4 scallions, chopped
  • 2 tablespoons ginger, minced
  • 2 tablespoons soy sauce
  • ¼ cup canola oil
  • 1 teaspoon sherry
  • splash of fish sauce
For the Brussels sprouts:
  • 1 lb Brussels sprouts, washed, ends cut off, and halved
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
For the salmon:
  1. Preheat oven to 425.
  2. In a baking dish, rub salmon with olive oil, salt and pepper. Bake for 20-25 minutes, until center is just barely pink.
  3. Meanwhile combine scallions, ginger, soy sauce, canola oil, sherry and fish sauce in a small bowl. Whisk together. When salmon is done, pull out of oven and immediately pour sauce over, letting it sizzle.
For the Brussels sprouts:
  1. Heat olive oil in a large pan. Add garlic, and cook for 2-3 minutes. Place Brussels sprouts, cut side down, on pan when oil is very hot. Let them sear a little before turning, about 2 minutes. If you don't have a pan big enough to single layer the sprouts, use two. Cook for 10-12 minutes, stirring frequently.
  2. Splash with balsamic vinegar and immediately remove from heat.

*recipe rephotographed February 2014.


  • 04 / 08 / 13 / 12:16 pm

    This looks amazing.

    writes whitbullReply
  • 04 / 08 / 13 / 5:14 pm

    Your new camera is so amazing. I wasn’t hungry at all, but now I am. And I’m sure Jason will forgive this kind of adultery. It’s not like you’re married yet or anything.

    writes AnnaReply
  • 04 / 25 / 14 / 8:34 am

    […] ginger scallion salmon with brussel sprouts – another asian inspired sauce makes my list, this time drizzled on top of salmon and brussel […]

    writes one year blog anniversary and my top ten | Things I Made TodayReply

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