Cajun Salmon & Roasted Brussel Sprouts
Sauce: melt 1.5 sticks of unsalted butter and garlic (measure garlic with your heart!-I used almost a whole head), then add your spices and seasonings (add 2 tbsp of brown sugar, 2.5 tbsp of lemon pepper, your desired amount of dried thyme and rosemary, then add 1 tbsp of each of the following: bay seasoning, cayenne pepper, onion powder, garlic powder, paprika)... let sauce simmer!
Rinse salmon with cold water and pat dry. Season both sides of salmon with very little salt and pepper. Then add butter and vegetable oil to non-stick pan. Place salmon with skin facing down into pan. Spoon your sauce on top of salmon and put a lid on your pan so both sides of salmon can cook.
Tips: It takes about 6-8 minutes for each salmon to cook. The color will change from red/raw to pink. To check for doneness, take a knife and peek into the thickest part of the salmon. If it is flaky and is a little bit translucent in the middle, your salmon is done! For crispy salmon skin, take off the lid to your pan and let salmon cook on high for about 2 mins.
Preheat oven to 375 degrees Fahrenheit.
Wash your greens. Cut off stems, then cut the brussel sprouts in half.
Toss in bowl with the following ingredients: olive oil (just enough to coat all of your greens after tossing), paprika (the amount is measured by your spice tolerance- I usually use about 2 tsp), minced garlic (measured by your heart!), pinch of salt and pepper, a sprinkle of dried thyme and rosemary, and 3/4 tbsp of chicken flavor soup base mix.
Place on a baking pan and cover with foil. After 10-15 minutes in oven, remove foil. Roast in oven for 10-20 more minutes until desired charring.
Tips: For a good charred roast, make sure your brussel sprouts are placed on an even 1-layer on the baking tray (make sure your brussel sprouts are not stacked on top of each other).
