Did you know that Brussel Sprouts are a great fiber source and contain antioxidants? They also contain about 81% of your daily need for vitamin C. Need we say anymore? This dish will be your next go-to meal!
1/4 cup Basmati rice
1/3 cup Worcestershire sauce
1 tbsp fish sauce
1 tbsp brown sugar
1 tsp sesame oil
1 tsp garlic powder
½ tsp red pepper flakes
½ tsp black pepper
¼ tsp sesame seeds
12 oz salmon fillet
10 oz Brussels sprouts
1/2 tbsp extra virgin olive oil
1/2 tsp salt
Preheat the oven to 400 degrees Fahrenheit. Cook rice in the rice cooker combining 1/2 cup of water and 1/4 cup of rice.
Next, create the marinade by adding Worcestershire sauce, fish sauce, brown sugar, sesame oil, garlic powder, black pepper, sesame seeds, and red pepper flakes. Stir together. Add the salmon to the marinade, ensuring it is completely covered, and let sit while preparing the Brussels sprouts (or overnight).
Chop the Brussels sprouts in half, and drizzle with olive oil and salt, mixing together with your hands in order to evenly coat the Brussels sprouts. Spread the Brussels sprouts onto a baking sheet, and place in the oven for 20 minutes.
While the Brussels sprouts cook, transfer the salmon to a medium pan and place over high heat. Cook for approximately 4 minutes on each side, or until the salmon begins to turn an orange color.
Once everything is finished cooking, serve the salmon with Brussels sprouts and rice. Enjoy!
Nutrition Facts per 1/2 of recipe: 461 calories, 15g fat, 43g carbs, 41g protein