Glancy Family Cookbook

Salmon with Ginger Scallion Sauce

1 1/4 lb salmon fillet, cut into 4-oz pieces

2-3 cups brussels sprouts, halved

olive oil

salt and pepper

1 large bunch scallions (green and white parts), chopped

2 tbsp fresh ginger, peeled and finely minced

2 tbsp plain cooking oil, such as canola or vegetable

1 tbsp soy sauce

a drop or two of fish sauce (optional)

1/2 tsp sherry, or rice wine vinegar

Preheat oven to 450 degrees.

Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper.

Place sprouts on a foil-lined cookie sheet and roast for 15 minutes, tossing halfway through.

Nestle salmon filets among the sprouts and roast another 10 minutes.

To make the ginger-scallion sauce, combine scallions, ginger, oil, soy sauce, fish sauce, vinegar, salt, and pepper (to taste) in a small bowl.

Serve salmon with sauce.