Salmon Recipe
Grilled Salmon | Purple Potato Mashed | Shaved Brussel Sprouts | Blood Orange Ginger Glaze
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Ingredients
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For the Grilled Salmon
For the Purple Potato Mashed
For the Shaved Brussels Sprouts
For the Blood Orange Ginger Glaze
Method
For the Grilled Salmon
- 1
Prepare the Marinade
In a small bowl, mix together olive oil, lemon juice, garlic powder, salt, and black pepper.
- 2
Marinate the Salmon
Place the salmon fillets in a shallow dish and pour the marinade over them. Let it marinate for at least 30 minutes.
- 3
For the Purple Potato Mashed
- 4
Cook the Potatoes
Peel and chop the purple potatoes into equal-sized pieces. Boil in salted water for about 15-20 minutes until tender.
- 5
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
For the Shaved Brussels Sprouts
- 6
Prepare the Brussels Sprouts
Remove the outer leaves and slice the Brussels sprouts thinly using a sharp knife or mandoline.
- 7
For the Blood Orange Ginger Glaze
- 8
Make the Glaze
In a small saucepan, combine blood orange juice, minced ginger, honey, and soy sauce. Bring to a simmer over medium heat, stirring occasionally.
- 9
Thicken the Glaze
Let it simmer for about 10-15 minutes until it reduces and thickens slightly. Remove from heat and set aside.
