Maple Glazed Salmon with Pan Seared Brussels and Roasted Carrots

Maple Glazed Salmon with Pan Seared Brussels and Roasted Carrots
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  1. 1 whole salmon fillet, 1½-2 pounds
  2. ½ cup pure maple syrup
  3. ⅓ cup soy sauce
  4. ¼ cup orange juice
  5. 1 large or 2 small cloves of garlic, minced
  6. 4 tablespoons olive oil
  7. 1½ pounds rainbow carrots
  8. 1 pound brussels sprouts
  9. sea salt and black pepper
  10. garnishing ideas: citrus slices, fresh dill, green onions, buttery sauce, crème fraiche, sour cream, pomegranate arils and/or chopped nuts
  1. In a mixing bowl whisk together maple syrup, soy sauce, orange juice and garlic. Place salmon flesh side down in marinade and refrigerate for 15 minutes (if left too long in marinade, fish will be more likely to break apart and will be harder to handle).
  2. Preheat oven to 425 degrees.
  3. Gently transfer salmon (save marinade) to sheet pan, add carrots (large thick carrots; cut in half lengthwise, baby carrots; leave whole) to the same pan; toss them with 2 tablespoons olive oil, salt and pepper. Roast in oven about 15-18 minutes or until internal temperature of fish reaches 145 degrees or easily flakes with fork and carrots are fork tender when pierced.
  4. In the meantime, trim the stems off the brussel sprouts and halve them lengthwise. Heat remaining oil in a large skillet (I prefer to use my cast iron) over medium-high heat. Sear the brussels face down and cook for about 5 minutes on one side, flip and continue to sear the other side until crispy and a little charred, about 5 minute or so. Season with salt and pepper.
  5. Heat marinade in medium saucepan over medium-high heat, stirring frequently until sauce reduces and forms a syrup like consistency, about 3-5 minutes.
  6. Transfer salmon, carrots and brussels to serving plate. Pour sauce over fish and garnish with your favorite topping.
  1. Enjoy!
The Mad Table