Crowd Pleaser

     My boyfriend hates maple syrup. I on the otherhand, throughly enjoy it...so tonight I'm making a maple-ginger roasted salmon. Just so you don't think I'm a bad girlfriend for making him eat things he doesn't enjoy I'm going to balance it off with his two favorite things - roasted brussels sprouts and rice pilaf.

Maple-Ginger Roasted Salmon

Ingredients:

¾ cup maple syrup*

2 tbsp. minced ginger

2 tbsp. fresh lemon juice

2 tbsp. soy sauce

½ tsp. ground black pepper

½ tsp. salt

1-2.25 lb salmon filet (skin on)

*TFM: Use Grade B if available. It has a stronger maple flavor, with carmel undertones that is better for cooking/baking.

Directions:

Preheat oven to 400 degrees F.
Mix all ingredients except salmon in a bowl and pour into sealable bag. Marinade fish for 2 hours.  
Line baking dish with parchment paper and place salmon skin side down. Brush fish with marinade and roast for 20-25 minutes (TFM: Brush more marinade on fish halfway through cooking time, so the fish doesn’t dry out). 
Fish is done once it flakes easily with a fork.
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Roasted Brussels Sprouts

Ingredients:
1 ½ lbs. brussels sprouts

3 tbsp. olive oil

1 tsp. kosher salt*

½ tsp. ground black pepper

*TFD: Use ¾ tsp. kosher salt before roasting and sprinkle with ¼ tsp. coarse sea salt after roasting.

Directions: 
Preheat oven to 400 degrees F. 
Trim ends off of brussels sprouts and cut in half lengthwise. Mix olive oil, salt and pepper in a bowl. Toss brussels sprouts in mixture and arrange in one layer on baking sheet. 
Roast 35-40 minutes, until crisp on the outside(TFM: Shake baking sheet every 10 minutes or so to prevent burning).  



BTW, my boyfriend cleared his plate.