I’m always looking for new ways to serve salmon. I personally LOVE salmon (and can’t wait to give it to baby Luca!)
Something I always have in my fridge (during the fall/winter months) are brussels sprouts and carrots, so this meal came together easily and with a few Asian pantry items, it didn’t require any additional shopping!)
I’ve been in the protein/starch/veggie rut before – and hey, sometimes it’s a comforting way to eat and there’s no “what are we going to have for dinner?” brainstorming sessions. I love those types of meals because they’re easy and if seasoned right, still delicious.
Hoisin sauce is like an Asian barbecue sauce and it’s so flavorful and goes well with veggies, especially heartier ones like brussels sprouts and carrots. It works as a marinade and a sauce, I recommend keeping some in your pantry for throw together meals like this one!
Anyway, on a more personal note, today marks one week since I “developed” Bell’s Palsy. If you don’t follow me on Instagram and didn’t see, I woke up on Wednesday with Bell’s Palsy, basically. I’m going to write a post on all of this, but, I’m happy to say that I have seen mild improvement and I’m keeping positive and hopeful. Bell’s Palsy affects everyone differently – some people it’s for a few days, some for a few weeks, few months, some for a few years and some, they are left with partial paralysis for life.
I’m trying not think of the latter, but it has definitely been a scary experience. I’m trying to eat anti-inflammatory foods (like this salmon, brussels, and carrots!), do regular acupuncture, cranial sacral therapy, and see all the right doctors.
Food is medicine, I truly believe that, so I’m trying my best! Hope everyone has a great end of your week!
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Nutritional Information & Recipe
Sesame-Hoisin Salmon with Brussels Sprouts and Carrot Noodles
Ingredients
- 2 4oz skinless filets of salmon
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1/2 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger
- ½ tablespoon honey
- 1 large carrot peeled, Blade D, noodles trimmed
- 2 cups brussels sprouts trimmed and sliced
- sesame seeds to garnish
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the salmon on the baking sheet and set aside. Season with salt and pepper.
- In a small bowl, combine the hoisin, soy sauce, sesame oil, rice vinegar, ginger, and honey and whisk together. Brush the salmon with the sauce, reserving about 1/4 of it. Bake the salmon for 15 minutes.
- While salmon cooks, bring a medium pot of water to a boil and add the carrot noodles. Let cook for 2-3 minutes or until al dente.
- While salmon and carrot noodles cook, heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the Brussels sprouts and season with salt and pepper. Cook for 7 minutes or until fork tender. Once done, add the remaining marinade and stir well for 2 minutes to let soak up the flavors.
- Divide the salmon, carrot noodles, and Brussels sprouts into bowls. Sprinkle with sesame seeds, if using. Serve immediately.
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