Well, I think I’ve found a good marinade for salmon. The “secret” ingredient is dijon mustard. Add dijon mustard to miso and the salmon is flavorful and moist! Add dijon to soy, garlic, ginger, sesame oil and you have a nice asian flavored, juicy fish. I did brussels sprouts two ways — with the outer leaves I roasted in the oven until crispy, about 15 minutes around 350 degrees. For halved brussels sprouts I did my usual preparation which involves steaming and pan-frying with red wine vinegar. I’m a little rusty with my brussels sprouts so they ended up much softer than I’d like, but I’ve got most of Fall to practice again and again! š I’ve also started buying salmon whole so I can practice skinning and fileting myself; therefore, you will be seeing salmon dishes more frequently! š
food spark. 