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Horseradish-Crusted Salmon with Roasted Brussels Sprouts

Serves 8 (appetizer portions)
Serve in lieu of gefilte fish. If you don’t have a cedar plank, roast salmon in a lightly oiled baking dish.

Prep time: 20 minutes
Cook time: 20-35 minutes



Ingredients:

For salmon:

1 1 1/4-pound center-cut salmon fillet, 1 1/2 inches thick, skin on, pin bones removed 1 cedar plank, soaked for 30 minutes in water
1 1/2 tablespoons prepared white horseradish, squeezed of excess juice 1 tablespoon olive oil
1 teaspoon kosher salt 1/2 teaspoon ground black pepper

For brussels sprouts:

1 1/2 pounds Brussels sprouts, cleaned and quartered 1/4 cup olive oil
1/2 teaspoon salt 1/4 teaspoon ground black pepper
16 garlic cloves, peeled and sliced in half

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  1. Heat oven to 400°F. Combine horseradish, olive oil, salt, and pepper and rub onto salmon.
  2. Combine Brussels sprouts with olive oil, salt, pepper, and garlic on a baking sheet. Toss well.
  3. Ten minutes before baking, place cedar plank directly onto rack in top third of oven and close door. After 10 minutes, place salmon, skin down, directly onto cedar plank and place the Brussels sprouts on a lower rack. Bake until salmon is just cooked through, Brussels sprouts are browned, and garlic cloves are softened, about 20 minutes.
  4. Divide roasted sprouts among 8 appetizer plates. Cut salmon into 8 pieces and top Brussels sprouts with salmon. Serve warm.