Salmon with spicy glazed Brussels sprouts and scallions

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon with spicy glazed Brussels sprouts and scallions


Salmon with spicy glazed Brussels sprouts and scallions

Dairy-Free, Pescatarian, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 560 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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 Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1½ teaspoons toasted sesame seeds

Nutrition per serving

Calories 560, Total Fat 33g (42% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 850mg (37% DV), Total Carb. 40g (15% DV), Fiber 9g (32% DV), Total Sugars 20g (Incl. 12g Added Sugars, 24% DV), Protein 31g
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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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.

Meanwhile, cook your protein.


Cook your protein

In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.


For salmon:

  • Pat the salmon dry with a paper towel; season lightly with salt and pepper.

Add the salmon to the pan and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.


For 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. Transfer to a plate to rest for 5 minutes. Cut the chicken into bite-size pieces. 


Transfer your protein and 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.
  • Garnish with the sesame seeds and scallions.
  • Set the table.