Maple Sesame Salmon

I have posted multiple salmon recipes over the last couple of years but I had to add this recipe for Maple Sesame Salmon. The salmon was absolutely delicious. I was hesitant to broil the salmon, I have burnt numerous things due to broiling, but the salmon turned out perfect. This is hands down going to be my go-to salmon recipe for easy weeknight cooking.

Maple Sesame Salmon
*** adapted from Cupcakes and Kale Chips blog

2 salmon filets
2 T. olive oil
1/4 c. maple syrup
1 T. sesame oil
2 T. rice vinegar
2 T. soy sauce
sprinkle of crushed red pepper
sprinkle of sesame seeds
salt and pepper

In a small boil, combine the olive oil through crushed red pepper. Place the salmon in a large ziplock bag and pour the marinade over it. Put the bag in the fridge and let it marinate for at least one hour.

When you are ready to cook the salmon, preheat the broiler. I used the low setting on my broiler. Cover the inside of a baking dish with foil and spray with cooking spray. Place the salmon on the baking dish, sprinkle with salt and pepper, and some sesame seeds. Broil the salmon for 10-12 minutes. I turned the broiler up to high for the last 2 minutes and the salmon came out perfectly.

Brussels Sprout Salad with Burrata

Paul Kahan is a well known chef in Chicago. He owns Blackbird, Avec, Publican and Big Star. Brady and I have been to a few of these restaurants over the years and our meals have always been outstanding. When I came across his recipe for a Brussels sprout salad I knew I had to give it a try. This salad is refreshing and a nice change from the typical lettuce salad. The fresh burrata gives the salad a bit of richness and makes it "fancy" enough to serve guests.

Brussels Sprout Salad with Burrata
 ** a Paul Kahan recipe

Serves 4
Prep Time: 30 minutes

1 pound brussels sprouts
1/2 cup of Parmesan cheese, shaved
1 medium red onion, cut into ½ inch slices
2 Tablespoons of balsamic vinegar
Extra virgin olive oil
salt and pepper to taste
burrata cheese
3 Tablespoons (or a bit more) of lemon vinaigrette

Lemon Vinaigrette

3 tablespoons Extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon honey
1 tablespoon minced garlic
salt and pepper to taste

Heat a grill pan over medium heat. Drizzle with olive oil and place the onions on the grill pan. Season the onions with salt, and pepper. Grill the onions until tender, about 10 minutes. Remove the onions and put them in a bowl and pour over the balsamic vinegar. Cover the bowl and let sit for half an hour. After the time has passed, cut the onions into little squares and place them back in the bowl. Refrigerate until needed.

Combine all of the ingredients for the lemon vinaigrette in a small mixing bowl and set aside

Shave the brussels sprouts as thin as possible on a mandolin (or you can use a knife to slice them thinly). Place the brussels sprouts in a mixing bowl and add the lemon vinaigrette, parmesan cheese and red onion. Season with salt and pepper and let sit at room temperature for at least half an hour.

Just before you serve, cut the burrata into large pieces and place each piece in a bowl. Season it with salt, pepper, and a drizzle of extra virgin olive oil. Spoon the brussels sprouts over the burrata and serve.