Healthy Fish and Chips

Friday, June 21, 2013

Grilled Salmon Filet and Brussel Sprout Chips with Mamma Ed's Easy Homemade Fish Sauce

What you need:
Salmon filets for as many as you are feeding (1 per person)
Brussel Sprouts washed and dried
Olive oil ( I used garlic and tuscan herb infused)
Seasonings:
Dill, Garlic powder, sea salt, pepper, oregano, cayenne, onion powder,

For the Salmon Sauce:
1/4 C sour cream
3TBL dijon mustard
juice of half a lemon or 2 tsp
2TBL dill
2tsp garlic powder

* this recipe is to your taste, where some people would enjoy more mustard others would not. Just remember you can always add more ingredients.

What to do:
Salmon; 
Season both sides of salmon with a tsp of olive oil and half the lemon juice called for on each side. On both sides season with garlic powder and lots of dill. On one or the other side but not both, season with pepper and sea salt sparingly. * preparing the fish can be done earlier in your day and put in the fridge with plastic wrap over top.

To help your salmon filets not stick to your grill, you can spray your grill with olive oil spray or spray one side of the salmon filet before putting it on the grill and start with the sprayed side down.

Heat outside grill to 400 and turn burners to medium. Put salmon on and cook 4 minutes each side.

Brussel Sprout Chips;
Heat oven to 415 degrees
In a medium bowl place a 2 TBL of olive oil,
 1tsp garlic powder
1/2tsp onion powder and oregano
1/8 tsp of cayenne
sea salt and pepper to taste

After brussels have been washed and dried. cut off bottom of brussels and flake off outside leaves til leaves no longer come off easily. Using 3-6 Brussel sprouts.  Place leaves in bowl of herb oil and mix. Lay leaves out on foil covered cookie sheet. Bake 6 minutes, Watch and check they burn easy. You can stir half way through to help prevent burning.






Sauce;
Just mix all ingredients together and add ingredients of your choice to taste, serve with any kind of grilled fish.