Prep & Bake Honey-Balsamic Salmon
with Figgy Brussels, Crispy Fried Onions & Creamy Garlic Ciabatta
Flaky salmon glazed with honey and balsamic is the star of this elegant meal. Caramelized Brussels sprouts tossed with sweet fig jam and a dollop of butter, then showered in crispy fried onions, offer a sweet and earthy counterpoint to the fish. Rounding it all out are ciabatta toast points, slathered in a creamy, garlicky spread. Pro tip: Pile the figgy Brussels sprouts onto your garlic toast for an unforgettable bite!
Includes recyclable aluminum tray
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Oven-Ready Tray
4 tablespoon
Crème Fraîche
(Contains: Milk)
8 ounce
Brussels Sprouts
1 unit
Fig Jam
2 teaspoon
Honey
1 unit
Crispy Fried Onions
(Contains: Wheat)
5 teaspoon
Balsamic Glaze
½ teaspoon
Garlic Powder
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1.5 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
-
Trim and halve Brussels sprouts lengthwise.
-
Toss Brussels sprouts in oven-ready tray with a large drizzle of olive oil, salt, and pepper. Roast on top rack (be sure your oven has preheated!) until just tender, 14 minutes (you’ll add more to the tray then).
- Meanwhile, in a medium bowl, whisk together honey, half the balsamic glaze (you’ll use the rest later), a drizzle of olive oil, salt, and pepper.
- Pat salmon* dry with paper towels; add to bowl with honey-balsamic mixture and turn to coat.
- Once Brussels sprouts have roasted 14 minutes, remove tray from oven.
- Carefully push Brussels sprouts to one side of tray; place salmon, skin sides down, on opposite side. Return to top rack and roast until Brussels sprouts are golden brown and tender and salmon is cooked through, 8-10 minutes more. (For 4 servings, leave Brussels sprouts roasting on top rack; add salmon to second tray and roast on middle rack.)
- Carefully transfer Brussels sprouts to a large heatproof bowl and toss with fig jam and 1½ TBSP butter (3 TBSP for 4 servings) until evenly coated. Season with salt and pepper.
-
Halve and toast ciabatta.
-
In a small bowl, stir together crème fraîche and half the garlic powder (all for 4 servings); season with salt and pepper. TIP: Use a drizzle of olive oil here to add another layer of flavor to this spread.
-
Spread cut sides of ciabatta with creamy garlic spread. Halve on a diagonal.
- Divide salmon, Brussels sprouts, and toast between plates. Top Brussels sprouts with crispy fried onions. Drizzle remaining balsamic glaze over salmon and serve. TIP: Brussels sprouts and crispy onions can be enjoyed on the toast as well!
