Cranberry Hazelnut Crusted Salmon Ingredients2 tablespoons salted butter¼ cup finely chopped hazelnuts¼ cup panko breadcrumbs1 tablespoon finely chopped Italian parsleysalt and pepper2 six ounce salmon fillets¼ cup Cranberry Red Jalapeno Marshall’s Haute Sauce Preheat the oven to 400 degrees F. In a small saucepan over medium heat, melt the butter. In a medium bowl combine the hazelnuts, breadcrumbs, parsley, and salt and pepper, stir until evenly mixed. Line a baking tray with parchment paper. 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. Pour the melted butter over the hazelnut mixture, mix to combine. Top each fillet with the mixture, pressing it gently onto the salmon. Bake for 10-15 minutes. Brussels Sprouts Salad Ingredients½ pound Brussels Sprouts½ lemon, juiced½ cup olive oil3 tablespoons Red Chili Lime sauce2 tablespoons red wine vinegarsalt and pepper, to taste4 cups mixed lettuce2 mixed color snacking peppers or bell, diced1 cup spiced nuts (see below)Shaved Parmesan for garnish Clean and thinly slice the Brussels Sprouts. In the bottom of a large bowl, whisk together the lemon juice, olive oil, and hot sauce, season with salt and pepper. Pour the dressing over the Brussels and toss to coat. Let sit for 10 minutes. 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 Ingredients1 ½ pounds Brussels Sprouts, trimmed and halved2 tablespoons extra-virgin olive oil1 tablespoon Charred Chive Dulse sauce¼ teaspoon kosher salt¼ cup toasted pine nuts¼ cup Parmesan cheese Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a bowl toss together sprouts, oil, sauce, and salt, until evenly coated. Roast the sprouts for 20-30 minutes, until they are tender and brown on the edges. Top with nuts and cheese.
