{"id":1570,"date":"2018-06-26T17:23:20","date_gmt":"2018-06-27T00:23:20","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1570"},"modified":"2021-01-19T23:08:34","modified_gmt":"2021-01-19T23:08:34","slug":"maple-glazed-salmon-with-roasted-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2018\/06\/26\/maple-glazed-salmon-with-roasted-brussels-sprouts\/","title":{"rendered":"Maple-Glazed Salmon With Roasted Brussels Sprouts"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 Servings<\/h5>\n<h6 style=\"text-align: center;\">Adapted from <a href=\"https:\/\/www.realsimple.com\/food-recipes\/browse-all-recipes\/maple-glazed-salmon\">Real Simple<\/a><\/h6>\n<p>I found this recipe when looking for a Salmon and Brussels Sprouts combo. Surprisingly, there are a lot to be found, but very few that looked like they were properly seasoned or cooked. Make sure the Salmon is in equal size pieces, otherwise they won&#8217;t cook evenly.<\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb Brussels sprouts, trimmed and halved<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">large red onion, cut into 1-inch wedges, stem ends left intact<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS olive oil<\/span><\/li>\n<li><span class=\"id-ingredient-name\">kosher salt and black pepper<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS pure maple syrup<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS whole-grain mustard<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">lb skinless salmon fillet, cut into 4 pieces<\/span><\/li>\n<\/ul>\n<p>Heat the oven to 450\u00b0F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels Sprouts and onion with the oil, \u00bd teaspoon salt, and \u00bc teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 20 minutes total.<\/p>\n<p>Meanwhile, in a small bowl, mix together the maple syrup, mustard, and \u00bc teaspoon each salt and pepper. Place the salmon on a second rimmed baking sheet, season with salt and pepper, then brush it with the maple mixture.<\/p>\n<p>When the vegetables have cooked for 8 minutes, put the salmon on the top rack and roast until opaque throughout, 10 to 14 minutes minutes. The temperature in the center should be 135\u00b0F<\/p>\n<p>Serve the salmon with the vegetables.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Adapted from Real Simple I found this recipe when looking for a Salmon and Brussels Sprouts combo. Surprisingly, there are a lot to be found, but very few that looked like they were properly seasoned or cooked. Make sure the Salmon is in equal size pieces, otherwise they won&#8217;t cook evenly. 1lb Brussels sprouts, trimmed and halved 1large red onion, cut into 1-inch wedges, stem ends left intact 2TBS olive oil kosher salt and black pepper 2TBS&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2018\/06\/26\/maple-glazed-salmon-with-roasted-brussels-sprouts\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2532,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[60,206],"class_list":["post-1570","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-brussels-sprouts","tag-salmon"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/SalmonMapleGlazed.jpg?fit=299%2C356&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1570","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1570"}],"version-history":[{"count":2,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1570\/revisions"}],"predecessor-version":[{"id":6108,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1570\/revisions\/6108"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2532"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1570"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1570"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}