Like what we have shared, we love brussels sprout. We also know it’s a little late for brussels sprouts season. Moreover, most of you are probably too focused on asparagus right now to think about wintry vegetables. Despite that, we’re happy to eat Brussels any time of year!
You would also enjoy a meal like this any time of year – grilled salmon, roasted vegetables, and cashew all tossed on a plate. There’s nothing revolutionary about this dish. Some more, you’ve likely seen or made a version of it once or several times before. However do trust us it’s a great recipe to have in your collection because it’s simple, healthful, flavorful, and satisfying!
Recently we start to fall in love in tossing roasted brussels sprouts with cashew and eating them just like that. We don’t often like coordinating main dishes with side dishes because it involves too much work but everything about this dish flows easily together, doesn’t take long or dirty too many dishes, and most importantly tastes so good you’ll want to add it into your meal rotation no matter the time of year!
Today we’re talking about this healthy and delicious dinner of Maple Chilli Roasted Salmon with Cashew, Brussels Sprouts. Disclaimer: there might have been quite a few more sprouts before I started taking pictures but I couldn’t stop eating them! Ooops.
Our favorite thing about this dish is that it requires the smallest amount of effort. The hardest part is having all the Brussels Sprouts in half and also making sure we don’t burn the cashew. Let us get started!
- 500g brussels sprouts, trimmed and halved
- 2tablespoons olive oil
- kosher salt and black pepper
- 2 tablespoons pure maple syrup
- 2 tablespoons whole-grain mustard
- 1 1/2pounds skinless salmon fillet
- 80g of cashew
- 2 tsp of dried chili
- 1 red chili
Preheat your oven to 200 degrees. Meanwhile, blend the maple syrup, dried chili, olive oil, whole-grain mustard, kosher salt and black pepper together till smooth in a food processor. Prepare your salmon, removing all the bones. Marinate it will the sauce for at least 20 minutes or even overnight. Leave it on the foil and bake it for 40 minutes until it caramelized.
While baking the salmon you can start to cook your vegetables. Start by roasting your cashew nuts in the pan on a low heat till golden brown. Leave it aside to cool. Cook the brussels sprouts with garlic, seasoning it with some lemon juice and salt and pepper to taste. Chop the cashew into smaller pieces, mix it with the brussels sprouts.
When the salmon are done you are ready to serve. Garnish it with some coriander and sliced chili.