Salmon with White Wine Sauce over Brussels Sprouts

Servings:
Salmon with White Wine Sauce over Brussels Sprouts 4.33/5 (3 votes)

One of my favorite combinations is salmon and Brussels sprouts. It may sound strange, I know. But, take my word on this, you will not be disappointed. It's is truly a layering of deliciousness - tender salmon, savory bacon with Brussels sprouts and pearl couscous (or as my kids call them 'pasta balls') and the icing on top, a smooth but ever so slightly tangy white wine sauce. I could eat this for every meal.

Roasted Salmon with White Wine Sauce

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound salmon
  • 1 tablespoon olive oil
  • kosher salt and pepper, to taste
  • 3 tablespoons butter
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream

DIRECTIONS

  1. Preheat oven to 450.
  2. Lightly grease a baking sheet and place the salmon skin side down.
  3. Drizzle salmon with a touch of olive oil and season with salt and pepper.
  4. Roast for 10-12 minutes or until flesh begins to separate.
  5. While the salmon roasts, melt the butter over medium heat. Let cook, and froth, for about 4-5 minutes. It will turn a nice brown color.
  6. Add wine, stir, and let simmer down to half its volume - just a few minutes.
  7. Stir in heavy cream, season with salt and pepper, and serve drizzled over salmon.

Nutritional Information

Per Serving: Calories 270 Fat 17 Sat Fat 7 Sodium 123 Carbs 2 Sugars 1 Fiber 0 Protein 23. 

Bacon Brussels Sprouts and Pearl Couscous

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 cup pearl couscous
  • 2 cups water
  • kosher salt, to taste
  • 3 slices bacon, chopped
  • 1 pound brussels sprouts, trimmed and finely sliced
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Bring water to a boil in a pot. Add couscous and a bit of salt. Cook according to package directions. Drain and set aside.
  2. Cook bacon in a skillet over medium high heat.
  3. Once the bacon is crisp, add Brussels sprouts and cooks about 4-5 minutes or until it is slightly tender and browned in spots.
  4. Toss in couscous and season with salt and pepper.

Nutritional Information

Per Serving: Calories 285 Fat 6 Sat Fat 2 Sodium 400 Carbs 43 Sugars 2 Fiber 4 Protein 14.

NOTES

KID NOTE: The mild flavors of the salmon and Brussels sprouts was well received. Those chose to pass on the sauce.

VEGETARIAN TIP: Roast either sliced eggplant or portobello mushroom caps. Use olive oil instead of bacon.

GLUTEN MODIFICATIONS:  Replace the pearl couscous with quinoa. 

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