Week #8: Wild Alaskan Salmon, Ginger Root, Brussels Sprouts, Red Potatoes

From Kitchen Gadget Girl:

Ok, I am thinking some sort of ginger soy [sauce] marinade for the salmon, then roasting all together in the oven.

I would start the potatoes first, cutting them into similarly sized pieces as the Brussels sprouts (definitely in half, but if the potatoes are larger, then cutting them into quarters). Toss in olive oil and salt, then roast for about 20 minutes at 375-400F. [NOTE: I also added rosemary and dried cilantro]

Add in the Brussels sprouts and push the potatoes and veggies to the outside of the pan. Put the salmon in the middle and continue roasting the whole thing for 15-20 more minutes, until the fish is cooked through. [My salmon required 15-20 more minutes due to thickness]

Timing and temperature are uncertain, depends on your ovens characteristics….

Be Sociable, Share!

Leave a Reply

Your email address will not be published. Required fields are marked *