In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Salmon with spicy glazed Brussels sprouts and scallions
Dairy-Free, Pescatarian, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 570 Calories/Serving
20–35 Minutes
Deliciously glazed Brussels sprouts are headed your way. One of our favorite barbecue sauce blends mixed with a little gochujang coats the little brassicas in the pan before being served up with your choice of protein.
In your bag
- ¾ pound organic Brussels sprouts
- 3 ounces organic scallions
- Sunbasket Korean BBQ sauce blend (date syrup - coconut aminos - garlic - dried plums - Frank’s RedHot cayenne pepper sauce - ginger - rice vinegar - kosher salt - sesame oil - black pepper - sweet smoked paprika)
- 2 tablespoons gochujang (optional)
- ½ teaspoon sesame oil
- Protein options:
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
- 1½ teaspoons toasted sesame seeds
Nutrition per serving
Calories 570, Total Fat 35g (45% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 820mg (36% DV), Total Carb. 40g (15% DV), Fiber 9g (32% DV), Total Sugars 20g (Incl. 12g Added Sugars, 24% DV), Protein 30g
Contains:
Tree Nuts (coconut), Wheat, Soybeans, Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Prep the Brussels sprouts and scallions; make the sauce
- Trim the ends from the Brussels sprouts. Cut the sprouts in half lengthwise.
- Trim the root ends from the scallions. Cut the white parts into 1-inch pieces; thinly slice the green parts and keep separate. Set aside the green parts for garnish.
In a small bowl, using a fork or whisk, mix together the Korean BBQ sauce blend and half the gochujang, adding more gochujang as desired. Set aside half the gochujang-BBQ blend for the Brussels sprouts and half for serving.
2
Cook the Brussels sprouts and scallions
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the Brussels sprouts, season with salt and pepper, cover, and cook, stirring occasionally, until the sprouts are just tender, 5 to 7 minutes. Add the white parts of the scallions and cook uncovered for 2 minutes. Stir in the sesame oil and half the gochujang-BBQ blend, toss to coat, and cook until the vegetables are glazed, 1 to 2 minutes.
While the vegetables are cooking, prepare your protein.
3
Cook your protein
In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.
Salmon:
- Pat the salmon dry with a paper towel; season lightly with salt and pepper.
Add the salmon to the pan (skin side down) and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes.
Chicken:
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
Add the chicken to the pan and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes.
Serve
Transfer your protein and the Brussels sprouts to individual serving plates. Garnish with the sesame seeds and the green parts of the scallions, spoon over the remaining gochujang-BBQ blend, and serve.
Kids Can!
- Mix the gochujang-BBQ blend.
- Time the cooking.
- Set the table.
- Garnish with the sesame seeds and scallions.