Four-Spice Salmon and Lemony Sauteed Brussels Sprouts

Whoa. Just, whoa. Sad fact. We've been eating Brussels sprouts for months now and I have never shared that tidbit. It all started with this recipe, which we made at least a good six months ago. However we've been roasting and toasting the things since then, throwing them into all sorts of lunch salads and burritos. Newsflash: Brussels sprouts aren't those things you avoided as kids or the trendy new hipster food. They actually really don't taste awful if you make them right and they're packed with a pretty good amount of nutrients. Roasting is by far my favorite way to consume the little green things. Not convinced? Promise me you'll try them at least once (yes, I'm talking to you mom). If you make them right - and there's tons of innovative recipes out there that you can try - you may surprise yourself with how much you enjoy them. And if you're not convinced after you try a recipe? No worries - come join us for dinner and we'll slip them in so you don't even realize what you're eating. We've been known to do that before.

Cooking Notes for Salmon: Why change a good thing? We halved the recipe and used only ground versions of the spices, as opposed to their whole counterparts. We also took the suggestion to use clarified butter, or ghee, instead of an oil to cook this.

Four-Spice Salmon (adapted from the NY Times: Diner's Journal; serves 2)
2 6-oz. skinned salmon fillets
Fresh ground S&P
1/2 tbsp ground coriander
1/8 tsp ground cloves
3/4 tsp ground cumin
1/2 tsp ground nutmeg
1 tbsp ghee (clarified butter)

Season both fillets with S&P. Combine the other spices in a small bowl, then press some of the mixture into the top of each fillet. Preheat a large skillet over medium-high heat for 2-3 minutes, then add the ghee. When it shimmers, place the fillets coated side down, into the pan. Cook for 2-3 minutes or until the spice mixture forms a nicely browned crust. Turn the fillets and cook another 2-3 minutes or until the salmon only resists slightly when pierced with a knife. Enjoy!

Recipe: NY Times: Four-Spice Salmon

Cooking Notes: Like the salmon recipe, we halved this which is reflected below. It's a bit lemon-y for our liking, but the sauteed flavor of the sprouts is pretty satisfying. If you really love lemon flavor, I would recommend seasoning with lemon thyme instead of regular thyme - it'll give you more bang for your buck.

Lemony Sauteed Brussels Sprouts (adapted from The Kitchn; serves 2)
1/2 lb. Brussels sprouts
1 tbsp olive oil
1 small clove garlic, minced
1/2 tsp smoked sweet paprika
Zest of 1/2 lemon
1 tsp lemon juice (or more, to taste)
1/2 tsp fresh thyme leaves
Fresh ground S&P

Trim the ends off the Brussels sprouts, then peel off and discard any blemished leaves. Cut each sprout in half from top to bottom, then lay flat and slice into fine shreds. Using your hands, fluff up the sprouts and separate the shreds. Begin to heat the olive oil in a large skillet over medium heat. Add the garlic and paprika, cooking and stirring until the garlic is fragrant - about 30 seconds. Add the Brussels sprouts and lemon zest and saute until crisp/tender, about 5 minutes.  Remove from heat and stir in lemon juice and thyme, then season with S&P. Serve with salmon and enjoy!

Recipe: The Kitchn: Smoky, Lemony Sauteed Shredded Brussels Sprouts