Brussels Sprouts & Salmon

Cranberry Hazelnut Crusted Salmon
2 tablespoons salted butter
¼ cup finely chopped hazelnuts
¼ cup panko breadcrumbs
1 tablespoon finely chopped Italian parsley
salt and pepper
2 six ounce salmon fillets
¼ cup Cranberry Red Jalapeno Marshall’s Haute Sauce
  1. Preheat the oven to 400 degrees F.
  2. In a small saucepan over medium heat, melt the butter.
  3. In a medium bowl combine the hazelnuts, breadcrumbs, parsley, and salt and pepper, stir until evenly mixed.
  4. Line a baking tray with parchment paper.
  5. Pat the salmon dry and place it onto the baking tray, skin side down. Put half (two tablespoons) of Cranberry Red Jalapeño sauce onto each fillet.
  6. Pour the melted butter over the hazelnut mixture, mix to combine.
  7. Top each fillet with the mixture, pressing it gently onto the salmon.
  8. Bake for 10-15 minutes.


Brussels Sprouts Salad

½ pound Brussels Sprouts
½ lemon, juiced
½ cup olive oil
3 tablespoons Red Chili Lime sauce
2 tablespoons red wine vinegar
salt and pepper, to taste
4 cups mixed lettuce
2 mixed color snacking peppers or bell, diced
1 cup spiced nuts (see below)
Shaved Parmesan for garnish

  1. Clean and thinly slice the Brussels Sprouts.
  2. In the bottom of a large bowl, whisk together the lemon juice, olive oil, and hot sauce, season with salt and pepper.
  3. Pour the dressing over the Brussels and toss to coat. Let sit for 10 minutes.
  4. Add the lettuce, peppers, nuts, and cheese and toss to combine.

*easy spiced nuts: 2 cups of your fave nuts (I used hazelnuts and cashews), roast at 350 for 15 minutes, let cool and toss with 1 teaspoon of olive oil, and 1 teaspoon sweet paprika, ½ teaspoon volcano sparkle, 1 teaspoon kosher salt.

Easy Roasted Brussels Sprouts

1 ½ pounds Brussels Sprouts, trimmed and halved
2 tablespoons extra-virgin olive oil
1 tablespoon Charred Chive Dulse sauce
¼ teaspoon kosher salt
¼ cup toasted pine nuts
¼ cup Parmesan cheese

  1. Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
  2. In a bowl toss together sprouts, oil, sauce, and salt, until evenly coated.
  3. Roast the sprouts for 20-30 minutes, until they are tender and brown on the edges.
  4. Top with nuts and cheese.