Friday, December 2, 2011


Found this recipe in the November/December issue of Eatingwell.  WOW!  This is a fabulous dish.


14 cloves garlic, divided
1/4 cup extra-virgin olive oil
2 Tbsp. finely chopped fresh oregano, divided
1 tsp. salt, divided
3/4 tsp. freshly ground pepper, divided
6 cups Brussels sprouts, trimmed and sliced
3/4 cup white wine, preferably Chardonnay
2 pounds wild-caught salmon fillet, skinned and cut into 6 portions
lemon wedges


Preheat oven to 450 degrees.

Mince 2 garlic cloves and combine in a small bowl with oil, 1 Tbsp. oregano, 1/2 tsp. salt and 1/4 tsp. pepper. 

Halve the remaining garlic and toss with Brussels sprouts and 3 Tbsp. of the seasoned oil in a large roasting pan.  Roast, stirring once, for 15 minutes.

Add wine to the remaining oil mixture.  Remove the pan from oven, stir the vegetables and place salmon on top.  Drizzle with the wine mixture.  Sprinkle with the remaining 1 Tbsp. oregano and 1/2 tsp. each salt and pepper. 

Bake until the salmon is just cooked through, 10 to 15 minutes more.

Serve with lemon juice.

good use of my German buffet pan / cook and serve

add brown rice and serve


Beverly said...

Thanks for the delicious sounding recipe!

Deborah N said...

Thanks Beverly. Let me tell you, not every recipe I choose is a winner BUT this one is absolutely delicious.

Let me know what you think,

I plan on making the sprouts the same way, with or without the salmon; will serve as a side dish.