5 minute prep
15 minutes to cook. .
We all need some of these for the hectic weeknights. This is one of my "go- to" backup meals for those nights when things don't go quite as planned (read miss darn commuter rail). I say this because it is more of a method than a recipe and is very versatile for whatever you have on hand.
I recently found this frozen fish at my local Big Y- they run buy 1 get 1 sales frequently and I stock up. Good to keep in the freezer for days like this.
What do you need?!
- EVOO
-brown sugar
-grainy Dijon mustard
-salmon fillets defrosted
-butternut squash cubed
-Brussels sprouts halfed
Easy peasy- mix oil mustard and sugar to taste in small bowl. Salt fish then rub with mixture over top. Place on foil on broil pan
Toss squash and Brussels with olive oil and garlic salt in baking dish.
Throw everything in oven ( fish on top rack, vegs below) Set oven to high broil setting and cook 12 minutes.
If you like your veggies more soft then take fish out after 12 minutes and then turn oven to 400 degrees for another 5-10 minutes to cook veggies through.
Enjoy!!
You can use this glaze on any firm fish, or even chicken. Roast whatever vegs you have on hand the same way too. I've done it with asparagus, broccoli, carrots, potatoes, zucchini, eggplant etc. Good tip for using up left over produce from earlier in the week.
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