Sometimes you get a great idea in a flash of inspiration, and then it comes out looking like baby food. Nevertheless, Playing up the classic combo of dill and salmon, a creamy avocado and yogurt sauce creates a bridge to the roasted Brussels sprouts. A pacific salmon, like coho works best. Everything in this dish can be prepared separately, so please use your preferred method, like grilling, steaming or roasting.
Ingredients (serves 2)
1 cup Brussels Sprouts - follow instructions below
2 Salmon filets
1/2 medium avocado
3 Tbsp yogurt (greek and total/5% preferred)
1/2 cup of fresh dill
Lemon, avocado oil, olive oil, garlic (optional)
Steps
Sauce
In a blender, add half a ripe avocado, 3 Tbsp of yogurt , 1/4 cup water, 1/4 lemon juice, 1 Tbsp avocado oil, Salt, Black pepper (garlic optional), and blend. Add more water if needed, or more avocado if too runny.
Mix in 1/2 cup chopped fresh dill, keep at room temperature.
Substitute another dairy if you don't have yogurt (like sour cream, mayo, heavy cream, just skip/adjust the lemon juice)
Salmon
Add salt, pepper, garlic powder, dried or fresh dill, (lemon pepper) and olive or avocado oil on top of the salmon.
Use your preferred method, ours is grilling the salmon filets on unbleached parchment paper in an aluminum foil pan, skin side down (the parchment keeps it from sticking.). You can also wrap in the parchment paper to lock some moisture in.
With this method however, a crisp/sear is not achieved. You can add to a cast iron pan to sear, or broil for a few minutes.
Brussel Sprouts
The brussels require a little preparation to achieve the best cook and flavor, but this can be skipped and instead roasted/grilled immediately.
To clean, tear off the outside leaves
On a cutting board, cut off the brown parts of the stem (should be a small section). Be careful not to cut too far into the sprout as the core is holding the leaves together.
Rinse the sprouts in cold water, strain
Slice the sprouts in half
Prepare to blanch the sprouts, by bringing a pot of salted water to a boil.
When the water is boiling, toss in the sprouts (carefully) and boil for 7 minutes.
Remove from the water and heat and allow to cool and dry.
Roasting Steps:
In an oiled pan, or roasting pan, set the brussels sprouts flat side up. Season with Salt, Pepper, garlic powder, onion powder.
Roast at 375 degrees for 20 minutes then flip. If the sprouts are starting to burn on their bottoms, flip them earlier.
Roast for another 20 minutes or until the brussels are fork tender.
Grilling Steps:
This works best in a cast iron pan.
Add the brussels sprouts flat side up to a cold cast iron pan. Drizzle with a little oil (avocado, peanut, butter).
Add the pan to a grill set to medium heat (350-450 degrees F).
After 15 minutes, flip, then grill until ready/toasted (usually another 10)
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