Citrus-Miso Salmon with Spicy Roasted Brussels Sprouts

Ingredients

• Brussels sprouts

  Raw

  ¾ lb or 340g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Limes

  Raw

  1 fruit or 67g

• Fresh cilantro

  Coriander leaves, raw

  ½ tbsp or 0.5g

• Pink salmon

  Fish, raw

  12 oz or 340g

• Light mayonnaise

  Salad dressing, light

  1 tbsp or 15g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Miso

  1 tbsp or 17g

Directions

1. Preheat the oven to 450°F.
2. Rinse the produce thoroughly and pat dry.
3. Line a baking sheet with foil and apply cooking spray.
4. Trim the stems off the Brussels sprouts and cut them in half vertically, or quarter if larger. Zest and juice the lemon and lime. Mince the cilantro. Pat the salmon fillets dry and season with salt and pepper.
5. Toss the Brussels sprouts with olive oil, salt, and pepper on the baking sheet. Arrange them cut-side down and roast for 15-18 minutes until tender and browned.
6. Mix the mayonnaise and Sriracha to taste in a bowl to make the spicy sauce.
7. In another bowl, combine miso, honey, lemon zest, lime zest, lemon juice, lime juice, olive oil, salt, and pepper to make the citrus-miso sauce.
8. Heat a non-stick pan over medium-high heat with olive oil. Cook the salmon, skin side up, for 3-5 minutes per side until it reaches 145°F. Remove the skin if desired.
9. Serve the salmon glazed with citrus-miso sauce and the Brussels sprouts garnished with cilantro and spicy sauce.

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