Grilled Teriyaki Salmon with Brussels Sprouts

 Grilled Teriyaki Salmon with Brussels Sprouts

Servings: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

For the Teriyaki Salmon:

4 salmon fillets (6 ounces each)

1/4 cup teriyaki sauce

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon grated ginger

1 tablespoon sesame seeds (optional, for garnish)

2 green onions, sliced (optional, for garnish)

For the Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved

2 tablespoons olive oil

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper, to taste

Instructions:

Prepare the Teriyaki Salmon:

Marinate the Salmon:

In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.

Place the salmon fillets in a shallow dish or resealable plastic bag and pour the marinade over them. Marinate in the refrigerator for at least 15 minutes, or up to 1 hour.

Preheat the Grill:

Preheat your grill to medium-high heat. Oil the grill grates or use a grill pan to prevent sticking.

Grill the Salmon:

Remove the salmon from the marinade and discard the marinade.

Place the salmon fillets on the grill skin-side down. Grill for 4-5 minutes per side, or until the salmon is cooked through and has nice grill marks. The internal temperature should reach 145°F (63°C).

Garnish:

Once cooked, sprinkle the salmon with sesame seeds and sliced green onions, if desired.

Prepare the Brussels Sprouts:

Preheat Oven:

Preheat your oven to 425°F (220°C).

Season the Brussels Sprouts:

In a large bowl, toss the halved Brussels sprouts with olive oil, smoked paprika, garlic powder, salt, and pepper.

Roast the Brussels Sprouts:

Spread the Brussels sprouts in a single layer on a baking sheet.

Roast for 20 minutes, or until the Brussels sprouts are crispy on the outside and tender on the inside, tossing halfway through for even cooking.

Serve:

Plate the Dish:

Serve the grilled teriyaki salmon alongside the roasted Brussels sprouts.

Garnish:

Garnish with additional sesame seeds and green onions if desired.

Tips:

Salmon: If you don’t have a grill, you can also bake the salmon in the oven at 400°F (200°C) for 12-15 minutes.

Brussels Sprouts: For extra crispiness, make sure the Brussels sprouts are spread out in a single layer on the baking sheet.

Marinade: Save some of the marinade (before adding the salmon) to brush on the salmon while grilling for extra flavor.

Enjoy your Grilled Teriyaki Salmon with Brussels Sprouts—a delicious and healthy meal with a perfect blend of sweet, savory, and umami flavors!