Sweet and Sour Salmon with Roasted Brussels Sprouts
- For the Honey Sweet and Sour Salmon: In a medium bowl, combine all ingredients and pour over salmon. Coat evenly and marinate for 2 hours.
- Preheat oven to 425°.
- Place salmon on a parchment lined baking sheet and pour remaining marinade into a small saucepan. Bake salmon for 10 minutes. Meanwhile, heat marinade on medium heat until it comes to a simmer. Simmer for 5 minutes until thickened. Remove salmon from oven and brush with marinade. Bake for another 5 minutes or until internal temperature reaches 145°.
- For the Roasted Brussels Sprouts: In a medium bowl, combine Brussels sprouts, salt, pepper, honey and oil. Transfer to a baking sheet and bake for 10-15 minutes, until tender and lightly browned.
- Top salmon with remaining marinade reduction; serve alongside Brussels sprouts. Garnish with sliced green onion.
Recipe Courtesy of Chef Linsey, ALDI Test Kitchen