- Brussels sprouts, about two cups
- Fresh garlic, minced
- Red chili flakes
- salt and pepper
- Olive Oil for drizzling
- Fresh tomatoes, chopped
- Soy Sauce
- Fresh chives, for garnish (optional)
- leftover rice, brown, white or a combination of both
- Sliced or chopped garlic, as much as you like
- Olive oil for stir-frying
- Soy Sauce
- Salmon
- salt and pepper
- olive oil
- balsamic vinegar (and/or lemon juice)
- regular soy sauce or sweet soy sauce
Rach says
Just bumped into your blog and I liked it so much. This space is really nice with good recipe collections. Will surely visit again.
Cheers!
Rach
lemonsandanchovies says
Rach, thanks so much! I peeked into your page and I’ve already found a recipe I’d like to try: Tamarind rice. Thanks!
Lisa { AuthenticSuburbanGourmet } says
Looks beautiful! I adore brussel sprouts and salmon. Great touch on the tomato dipping sauce.
C and C Dish says
This looks like such a wonderful meal!
lemonsandanchovies says
Thanks so much! What I like about it is that it’s guilt-free eating.
Gail says
Yummy !! It reminds me of a typical Filipino breakfast , “Americanized” . I wish my family wasn’t do picky , so I could make these great dishes . Oh well, that’s what company pot lucks are for . Thanks for sharing this great idea . I think I will force it on the breakfast menu for next weekend
Lawyer Loves Lunch says
Stir fried rice is my go-to meal during the week. I’m certain I can eat an entire pan of it by myself. I feel better when it’s brown rice but white rice is totally my guilty pleasure. Perhaps I should add some fish and veggies like you have. Perhaps at some point … 🙂
lemonsandanchovies says
I know what you mean, rice is true comfort food for me and I always eat more than I intend to. 🙂
Joy says
That looks really good. I liked how you used brown rice. I am so used to regular jasmin rice when I make garlic rice.
lemonsandanchovies says
That’s what I grew eating up too, Joy, but I must admit that stir-fried brown rice is also quite good. Thanks for stopping by. 🙂
A Little Yumminess says
Will have to make this for my little one…looks almost like a bento box!
lemonsandanchovies says
It does, doesn’t it. Thanks!
trissalicious says
LOL! Boiled brussel sprouts with mayo! Sure doesn’t sound that appetizing… not like this gorgeous salmon – now that’s a great dish!
lemonsandanchovies says
Thanks so much!
Monet says
My husband and I adore brussel sprouts. This meal would send us both to heaven. I can’t wait to give it a try. Thank you for sharing another beautiful recipe!
lemonsandanchovies says
Thanks so much, Monet!
skip to malou says
wow another top 9! way to go!
i smiled when i saw this plate… because i am certain i could finish the whole plate….i love salmon and i love the way it’s golden brown on the edges…
again congratulations on top 9!
lemonsandanchovies says
Malou, I couldn’t believe it. I was at another blogger’s sight and recognized my photo in the Top 9 banner. Crazy!
Thanks so much!
Linn @ Swedish home cooking says
What an authentic and very delicious meal you have put together! It sounds and looks delicious.
Stephanie @ Per l'Amore del Cibo says
Roasting brussels really does give them a whole new flavor, doesn’t it? It’s probably my favorite way to cook them. This looks like a great, well balanced plate — and something doable on a weeknight.
P.S. I just love your blog! 🙂
lemonsandanchovies says
Thanks so much, Stephanie. Roasting the brussels sprouts really makes them so much better.
Thanks for enjoying this blog–it means a lot for a newbie like me!
Liren says
Oh, I love sawsawan – yours works perfectly with the salmon! Congratulations on another Top 9 – it’s beautiful!
lemonsandanchovies says
Liren, I’m filipina through and through when it comes to dipping sauces. I don’t think I eat anything without adding something to it. Thanks!
sensiblecooking says
That looks so clean and healthy plate. I was drooling the whole time when I read the recipe. The ingredients are so simple, Yet the picture looks so fancy. I am defiantly making this tonight.
Liv Wan says
What a beautiful and mouth water dish. No wonder you can be one of Top 9 on foodbuzz.
All the best.
Chantel says
This looks sooo good. When I was growing up my family ate all there veggies with mayo! yuck…So I can understand. Every now and then i’ll mix mayo and tomatoes. 🙂
lemonsandanchovies says
Mayo is actually good with artichokes but I couldn’t get into the brussels sprouts this way. 🙂
Patty Price says
Beautiful photos and delicious sounding recipe, congratulations on top 9! I love your blog:)
lemonsandanchovies says
Gosh, thank you!
Sortachef says
Very nice… and healthy too. Thanks for a great dinner combo!
tigerfish says
I like how this whole meal is presented and served. Deliciously healthy…healthily delicious….it works both ways.
Alejandra says
so happy this recipe led me to your blog. It’s lovely! And that garlic brown rice looks wonderful and exactly like something I would love to serve at home. Thank you!
mitzi spallas says
Hi-I’m a novice cook and need more specific instructions!! When you say, “Don’t be too generous” with the balsamic and soy for the salmon…does that mean use a dash? A teaspoon? Tablespoon? 1/4 cup?? And when you say “Coat it” with the ingredients….Do I just drizzle it on? Pour it on? Mix all of them together and cover it completely? I am in love with this recipe but I have been known to blow things quite often! My husband is tired of being the guinea pig and now wants everything plain, plain, plain. (i.e., steamed veggies with mayo on everything). Bleah! Help!!! : )
Jean says
Hi, Mitzi. I’m happy to help!
I usually prepare a 1-pound piece of salmon for me and my husband. But even for a smaller piece I would use one or two teaspoons of each and rub in on the entire surface of the salmon. You can’t really go wrong. You can rub them in separately or combine them in a small bowl and do it then. One suggestion to get more even browning on the salmon is to lay it on the baking sheet meat side down (so the skin side is up). This will allow for more even browning and the skin will crisp up a bit.
For the baking time, don’t stress and feel like you’ve messed up if your fish doesn’t come out as I’ve described. I tend to use a thick, fatty piece of salmon so the oil in the fish keeps it from drying out. If you use a leaner variety of salmon yours may cook faster. How thick is the salmon you normally prepare? Do you know what kind it is? And how much does it weigh? How does your husband like his fish? Fully cooked or partial? Happy to give you more specific instructions. Just let me know. 🙂