Give your Verlasso salmon a kick with an awesome sauce starring ginger and Mike’s Hot Honey, a sweet-heat combo of honey-infused with chili peppers. Chef Charles Webb’s antioxidant-filled recipe also pairs our omega-rich fish with Brussels sprouts cooked with garlic, shallots, and lemon – delish!

INGREDIENTS

  • Salt

  • Pepper

  • 4 Verlasso Salmon filets (5 oz each), pat dry

  • 6 tablespoons Mike’s Hot Honey (reserve 1 teaspoon for garnish, see below for recipe on how to make your own – you will need 6 tablespoons of honey & 1 teaspoon of red chili flakes)

  • 1 ½ tablespoons fresh ginger, minced

  • 1  tablespoon butter

  • 1 ½ pounds Brussel sprouts, quartered

  • 1 ½ tablespoons extra virgin olive oil, divided

  • 2 cloves garlic, minced

  • 2 shallots, thinly sliced

  • ½ lemon, juiced and zested

  • Italian parsley, for garnish

FOR THE HOT HONEY:

  1. In a microwave safe bowl, add 6 tablespoons of your favorite honey and 1 teaspoon of red chili flakes (for more heat, add additional chili flakes).

  2. Microwave for 30 seconds and stir.  Alternatively, cook in a small saucepan for 3-5 minutes.

DIRECTIONS

  1. Preheat oven to 450 degrees F.

  2. Season salmon with salt and pepper. In a medium bowl, stir vigorously Mike's Hot Honey, ginger, and a pinch of salt. Add salmon, skin-side up, to the marinade. Cover, and set aside in refrigerator for 15 minutes.

  3. In a large skillet, heat 1 tablespoons of butter over high heat.

  4. In a bowl, add the Brussels sprouts, 1 tablespoon of extra virgin olive oil, and a pinch of salt, and toss until evenly coated. Add Brussels sprouts to the pan, cooking for 6-8 minutes, or until the outsides begin to char. Reduce heat to medium, stir in the garlic and shallots, and cook for 2 minutes. Stir in lemon juice – reduce heat to low, and simmer for 8 minutes.

  5. Brush the bottom of a baking sheet with ½ tablespoon of extra virgin olive oil.

  6. Remove salmon from the marinade and place skin-side down on the baking sheet. Bake for 9 minutes, or up to 12 minutes for a well-done result.

  7. Serve the salmon skin-side down with the charred Brussel sprouts scattered around. Finish with a pinch of fresh lemon zest, a sprinkle of Italian Parsley, and an extra drizzle of Mike’s Hot Honey.