3-4 scallions, trimmed, white and green parts thinly sliced (about ½ cup)
1 jalapeno thinly sliced (about ¼ cup)
2 tbsp toasted sesame or extra-virgin olive oil
Kosher salt and black pepper
4 six ounce skin-on salmon fillets, abnout 1-inch thick
¼ cup freshly squeezed lemon, lime or tangerine juice
2 tbsp rice vinegar
2 tbsp soy sauce
honey to taste (optional)
Instructions
Heat oven to 400 degrees, and line a baking sheet with parchment paper. In a large bowl, toss brussels sprouts, scallions and jalapeno with 2 tablespoons oil to coat. Season with salt and pepper, then spread out on the prepared baking sheet.
Pat the salmon fillets dry, then season with salt and pepper and nestle them, skin side down, among the brussels sprouts. Roast, stirring the brussels spouts occasionally, until the brussels sprouts are tender and the salmon is cooked through, 12-14 minutes. (The salmon is done when a knife slides through it easily and the fish flakes, or when an instant-read thermometer reaches 120 degrees.)
Sheet-pan salmon and brussels sprouts ready for baking. When the salmon’s roasting, stir together the citrus juice, rice vinegar, soy sauce and 2 tablespoons water. (If you find it too puckery, add a little honey or more water.) Serve the sauce alongside the salmon and brussels sprouts for drizzling and dipping.
