Morita Chile-glazed Salmon And Brussels Sprouts Recipe
Make Morita Chile-glazed Salmon And Brussels Sprouts Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon
Brussels Sprouts
Method
Preparation of Morita Chile Glaze
- 1
Prepare the Morita Chile Paste
Remove the stems and seeds from the morita chiles. Soak them in hot water for about 15 minutes until they are soft.
- 2
Cooking the Salmon
- 3
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 4
Prepare the Salmon
Place the salmon fillets on a baking sheet lined with parchment paper. Brush the morita chile glaze generously over each fillet.
- 5
Bake the Salmon
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Cooking the Brussels Sprouts
- 6
Prepare the Brussels Sprouts
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, black pepper, and balsamic vinegar until well coated.
- 7
Roast the Brussels Sprouts
Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the oven alongside the salmon for 20-25 minutes, or until they are golden brown and tender.
Serving
- 8
Plate the Dish
Once both the salmon and Brussels sprouts are done, plate them together. Drizzle any remaining morita chile glaze over the salmon for extra flavor.
- 9
