Really looking to *wow* someone for Valentine’s Day (or any day honestly haha!)? Look no further than this recipe – my “Baked Molasses Glazed Salmon and Vanilla Cinnamon Persimmon Reduction” paired with an assortment of greens and pistachios. Not only is the presentation stunning and very seasonal in feel, but the flavors are unique, savory, and delicious (plus, it’s healthy!). I guarantee it’s like something you’ve never tasted before! I was a little hesitant when I made baked salmon for the first time a year or so ago – I was so accustomed to grilling it during the summer and loving it prepared that way that I doubted baking it would be just as good. And I was entirely wrong – it was DELICIOUS! This tray was cleared before I knew it and I already wish there was more. A lot of great flavors and textures really bring everything together! This recipe has a lot of “steps”, so feel free to omit what you feel isn’t necessary (the sugared rosemary is definitely a presentation thing and you can also find fruit preserves in the store that would work as a delicious topping as well!). But, if you feel like going all out, I have every detail written down! Hope you can share this with someone special – enjoy! 🙂

Makes 2-3 Large Servings

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Oven, Preheated to 400°F

1 Sheet Pan

Parchment Paper

Sifter

Drying Rack

Dry Measuring Cups

Liquid Measuring Cups

Measuring Spoons

Sauce Pan

Ingredients:

*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

For the Sugared Rosemary:

Fresh Rosemary Sprigs (however many desired for plating)

Powdered Sugar

For the Brussel Sprouts:

1 Pound Brussel Sprouts

2 Tablespoons Olive Oil

1/2 Teaspoon Pink Himalayan Salt

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Fresh Ground Black Pepper

For the Persimmon Reduction:

2 Ripe Persimmons

1/4 Cup Water

1/2 Teaspoon Pure Vanilla Extract

1/2 Teaspoon Cinnamon

***This step is some extra work and persimmons can be tricky to find. Feel free to make another fruit extract, or even heat up some fruit preserves from the store to place on top.

For the Salmon & Glaze

1/2 Pound Piece of Sockeye Salmon (*Or Any Size Desired)

1 Tablespoon Olive Oil

1 Tablespoon Molasses

1/2 Teaspoon Colgin Liquid Smoke

1/2 Tablespoon Light Brown Sugar

1 Tablespoon Honey

Chili Powder (*To Taste – I added 3 pinches)

*Option for Plating/Serving – Raw Pistachios, Arugula, Extra Black Pepper, Couscous

Instructions:

For the Sugared Rosemary:

1. Wet rosemary with water.
2. Using a sifter, gently coat rosemary with powdered sugar (flipping to cover both sides).
3. Let dry about 1 hour on drying rack.

For the Brussel Sprouts:

1. Preheat oven to 400°F.
2. Line 9’ x 13’ baking sheet with parchment paper.
3. Rinse brussel sprouts, remove any bad looking leaves, cut off ends and then halve.
4. Toss halved brussel sprouts in olive oil, salt, black pepper and garlic powder.
5. Spread brussel sprouts on lined baking sheet, bake for 30 minutes total (tossing every 10 minutes for even browning).

For the Persimmon Reduction:

1. While brussel sprouts are roasting, rinse persimmons, and cut (skin and all) into small cubes.
2. Add ¼ cup water to small stovetop pan.
3. Toss in cubed persimmon; add vanilla and cinnamon, then mix to combine.
4. Cook on medium high heat, stirring occasionally, for about 20 minutes (or until persimmons are fully softened/broken apart).
5. Remove from heat, and let sit to cool to room temperature.

For the Salmon/Glaze:

1. While brussel sprouts and persimmon reduction are cooking, mix together olive oil, molasses, liquid smoke, light brown sugar, honey, and chili powder for salmon glaze.
2. Once brussel sprouts finished 30 minutes of cooking, pull tray out and make a spot in the center of the pan for the salmon (pushing brussel sprouts to outside area of pan). Leave the oven at 400°F.
3. Lay the salmon (skin down) on the tray, and gently spoon on glaze (will be thick) and spread all over salmon.
4. Bake the salmon and brussel sprouts for 8-12 minutes (depending on thickness of salmon).
5. Cut salmon in half to check center and cook for a few more minutes until fully cooked to preference.

For Plating:

1. Add some raw pistachios and arugula to your salmon/brussel sprout sheet pan, top salmon with persimmon reduction and place sugared rosemary on top. Sprinkle with extra black pepper.
2. Feel free to make couscous (I used garlic pearled couscous) to add on the side or reheat from past meal – compliments the flavors nicely.

Enjoy! 🙂