Spicy Honey-Sriracha Brussels and Salmon
Serves 210 mins prep15 mins cook
A quick and easy meal featuring spicy honey-sriracha Brussels sprouts paired with simple Asian seared salmon. This dish incorporates fall ingredients and brings Asian flair to your lunch or dinner. It's ready in about 10-15 minutes and can be served with rice, noodles, or avocado.
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What you need
Instructions
1: Halve and trim 1 pound of Brussels. 2: Heat 1.5 tablespoons of ghee or coconut oil over medium high heat. 3: Add Brussels and sauté for about 10-12 minutes until softened. 4: Add 0.25 teaspoon salt, 0.25 teaspoon Chinese 5-spice, 0.25 teaspoon pepper, 1 tablespoon coconut aminos, 1.5 teaspoons lime juice, 1.5 teaspoons honey, and 1-3 teaspoons sriracha. Toss and turn off heat. 5: Allow the Brussels to sit in the sauce for a couple of minutes. 6: Pat dry the salmon and season with salt, pepper, and ginger. 7: Heat some oil in a cast iron skillet over medium heat. 8: Sear the salmon on each side for 4 minutes depending on thickness. 9: When flipping the salmon, add some coconut aminos to the pan to caramelize the outside. 10: For the sauce, mix coconut aminos, tamari, sesame seeds, Chile peppers, and scallions.View original recipe