1 lb Brussels sprouts, washed, ends cut off, and halved
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
Instructions
For the salmon:
Preheat oven to 425.
In a baking dish, rub salmon with olive oil, salt and pepper. Bake for 20-25 minutes, until center is just barely pink.
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:
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.
Splash with balsamic vinegar and immediately remove from heat.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/04/05/ginger-scallion-salmon-with-brussel-sprouts/