Sometimes, there's such a good idea right under our noses, that we're surprised we hadn't thought of it before. Like pairing a flakey, perfect salmon with… citrus and miso? Lemon and lime, two stalwart citrus stars, combine with earthy miso paste to form a dressing-like sauce that's like manna from heaven. The other thought that came to us was combining bang bang sauce, known for its pairing with shrimp, with Brussels sprouts, giving the veggies a bit of a kick. When we put on our thinking caps, good ideas result.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Zest lemon, halve, and juice.
Zest lime, halve, and juice.
Mince cilantro, leaves and stems.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Roast the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer, cut-side down, and roast until tender and browned, 15-18 minutes.
While Brussels sprouts roast, make bang bang sauce.
Make the Bang Bang Sauce
In a mixing bowl, combine mayonnaise and Sriracha (to taste).
Make the Citrus-Miso Sauce
In another mixing bowl, stir together miso, honey, ¼ tsp lemon zest, and ¼ tsp. lime zest until smooth.
Then stir in 1½ tsp. lemon juice, 1½ tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper.
Cook the Salmon
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add salmon, skin side up, to hot pan, reduce heat to medium, and cook until salmon reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Remove pan from burner. Remove skin with a fork, if desired.
Plate dish as pictured on front of card, garnishing Brussels sprouts with cilantro and bang bang sauce and glazing salmon with citrus-miso sauce. Bon appétit!