To start with I cut up the brussel sprouts and carrots (putting the scraps into my compost bucket) and put them on a tin foil (for ease of cleaning) lined baking sheet, drizzled with oil and into a 400 degree oven.
|See how nice and brown they all get?? Who ever says they don't like brussel sprouts, I challenge you to make them this way and not like them. SO good!!!|
One of my customers inspired me to make the salmon tonight. She told me a recipe and I tried my best to make it similar to what she had said. Norweign salmon was on sale at work - I like to try to cook with whatever meats are on sale. Since this does not have a strong salmon flavor, I thought I would like it and I did. I made a piece for myself and a piece for my husband. I mixed together 2T reduced fat Miracle Whip (I know - there are two camps - the Miracle Whip camp and the mayonnaise camp. I was raised on Miracle Whip, so I tend to lean that way. I hope I didn't just offend anyone!), 1 full teaspoon of grainy mustard, and 2 squeezes of a lemon. I spread that on top of each piece of fish. I then mixed together 1/8 cp panko crumbs, zest of 1 lemon, 1/2t garlic powder and heavy pinch of kosher salt. I put the crumb mixture over the spread on the salmon. I put the pieces (skin side down) into a very hot pan that I had sprayed with Pam - a regular pan, not non-stick. I let it cook there for about 5 minutes. Then I put the whole pan into the 400 degree oven that the vegis were cooking in. The vegis were on a lower shelf than the pan - making them closer to the heat source and the fish further away. The pan stayed in the oven with the vegis for about 8 minutes. I took the vegis out, turned the broiler onto high. I kept the broiler on for about 6 minutes with the last 2 minutes moving the pan right under the broiler. I wanted to brown the panko crumbs more.