My New Favorite Dinner

February 6th, 2012 · 39 Comments · Dinner, Quick, Seafood

Do you guys know that story about Robert Rauschenberg? The one where the interviewer asked him “How do you know when you are finished with a painting?”  and he responded “When I sell it.” Meaning, he’s never finished, and as long as the work is in his possession he will keep reworking it forever. This is what came into mind the other night as I stared at the galley of my book, which, in one form or another, has been sitting on my dining room table for the past six months, as I go back and forth from the kitchen tweaking and replacing and reworking and driving my editor and designer crazy. But I had just made this dinner — salmon and brussels sprouts, a combination which I had spied in both Martha Stewart and Real Simple in the same week, then married that with a Momofuku-inspired ginger scallion sauce — and I began to leaf through the pages looking for a place to squeeze it in. It’s so quintessentially DALS — simple, weeknight-friendly, tasty — how could it not be in the book?!! And not that I’m in any way comparing my writing to a Rauschenberg Combine painting, but I do believe it’s just the element that would turn my book from cookbook to masterpiece. It’s so good! It’s so easy! But alas, my deadline was for real this time (I said goodbye to the galley forever — terrifying) so I have no choice but to give you the recipe here and now.

Salmon and Brussels Sprouts with Ginger-Scallion Sauce
Note: This recipe has been updated to address some of the issues raised in the comment field. Thank you for your feedback! 

Preheat oven to 375°F. Slice a 1 1/4 pound salmon fillet into 4-ounce pieces as shown above. Trim and halve 4 cups of brussels sprouts and in a bowl, toss them with 2 tablespoons of oil (olive or vegetable), salt and pepper. (Do your best to keep all the brussels leaves on the sprout, because those individual leaves burn fast when roasted.) Place sprouts on a foil-lined cookie sheet and roast for 15 minutes, tossing half way through. (And don’t worry, they should look a little charred.) Turn heat to 450°F. Nestle salmon filets among the sprouts and roast another 10 minutes. Serve with ginger-scallion sauce.

Ginger-scallion sauce (adapted from Momofuku cookbook)

Combine the following in a small bowl: 1 large bunch scallions (green and white parts), chopped; 1 tablespoon finely minced peeled fresh ginger; 2 tablespoons neutral oil, such as canola or grapeseed; 1 tablespoon soy sauce; a drop or two of fish sauce (optional) 2 tablespoons sherry or rice wine vinegar; a little chopped mint, a squeeze of Sriracha, salt and pepper to taste.

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39 responses so far ↓

  • 1 Melissa@Julia's Bookbag // Feb 6, 2012 at 1:29 pm

    We love Brussels sprouts! And salmon! I’ll be trying this out ASAP :)

  • 2 City Share // Feb 6, 2012 at 2:02 pm

    This looks great! It is classic DALS – simple and delicious. We are needing some new ideas at our house. Thanks for the inspiration.

  • 3 Kat // Feb 6, 2012 at 3:19 pm

    the sprouts look so pretty halved! like little green cabbage roses. i bet they hold the sauce so well like that. such a great idea and can’t wait for the book.

  • 4 Jessica@ Stay at Home-ista // Feb 6, 2012 at 7:18 pm

    I adore recipes like this, everything in one pan, in the oven.

  • 5 The Very Hungry Bookworm // Feb 6, 2012 at 9:18 pm

    Wow. I have recently discovered that I actually like salmon and sprouts, two foods that I have spent far too many years of my life avoiding. Now I have the perfect dish to celebrate them!

  • 6 Kate // Feb 6, 2012 at 10:46 pm

    This might be a stupid question… but how do you serve the sauce with the veggies and salmon?

  • 7 Anjali // Feb 6, 2012 at 11:13 pm

    I am also a salmon and brussels sprouts fan and am excited to try them together. In one pan! Extra-exciting from a dishes point of view.

  • 8 Tonia // Feb 7, 2012 at 5:10 am

    Oh – can’t thank you enough for a new way with brussel sprouts! We were definitely reaching the end of tastebud tolerance for them: this may have bought us a couple more weeks.

  • 9 Erin // Feb 7, 2012 at 5:16 pm

    I haven’t even made this yet and I think it is my new favorite dinner. Thank you!!

  • 10 Lori@ In My Kitchen, In My Life // Feb 7, 2012 at 7:43 pm

    When I think Brussels sprouts I think “hearty,” and when I think salmon I think “light,” so it seems like a very February-appropriate thing to eat, with nods to both winter and the lengthening days that make us long for spring.

  • 11 jenny // Feb 7, 2012 at 7:45 pm

    Kate – Not a stupid question. I would say a light drizzle of the sauce over the plated salmon and brussels is the best way to serve. And to everyone else, I’ve made the dish again since I first posted (that’s how much I liked it) and I tried it with another David Chang dressing — the one at the bottom of this post:

    It was arguably better, which is saying something.

  • 12 sarah // Feb 7, 2012 at 8:53 pm

    Oh goodness. Once I get out of my first trimester funk and am able to consume something that isn’t a baked potato or a crumpet, this is what I am making for dinner.

  • 13 sonya // Feb 7, 2012 at 9:01 pm

    love it! made it tonight and it is PERFECT! thank you!

  • 14 Kate // Feb 8, 2012 at 2:37 am

    This recipe looks so easy and delicious!!! I will be making it for sure!

  • 15 Andrea // Feb 8, 2012 at 10:33 am

    We made this last night. So good, and surprisingly easy. (Or, as you said, ” simple, weeknight-friendly, tasty.”) Thank you!

  • 16 Susan B. // Feb 10, 2012 at 8:12 pm

    This was fantastic! Maybe my sprouts were tiny but they started to burn before i even put the fish on the tray. I lowered the temperature and it worked out great. So delish! Thank you for the recipe :)

  • 17 Amanda // Feb 14, 2012 at 10:12 am

    Wow! This looks like a delicious meal! We think it will become our new favorite meal very soon! Our Food Lovers would love to hear about this mouthwatering recipe on our community page!

  • 18 Bernardeta // Feb 16, 2012 at 1:17 am

    Delicious .i just made everybody loved it.

  • 19 Heidi // Feb 21, 2012 at 7:53 pm

    Do you know where you heard that Rauschenberg story? Do you have a source for it?


  • 20 Carlin // Feb 26, 2012 at 3:56 pm

    As someone who works in publishing, I am sure you were driving your editor a bit mad, but with such a tasty subject, it would be hard to stop. As they say “A book is either finished or it is published. Never both.” I am sure the DALS cookbook will be wonderful. Can’t wait to see the finished product. Besides, how can you have a second edition, or another book altogether, if everything was included in the first one?

  • 21 Caro // Mar 12, 2012 at 8:46 pm

    I found your website through Pinterest and I tried this recipe tonight. Thank you so much – it is wonderful! Can’t wait for your cookbook.

  • 22 EC // Mar 14, 2012 at 12:42 am

    Did you change the recipe for the dressing? I made this last week, and I don’t recall there being mint….

  • 23 EC // Mar 14, 2012 at 12:44 am

    Did you change the recipe? I made this last week, and I don’t remember there being mint or fish sauce in the dressing. Would you please post the original recipe? Thanks!

  • 24 Jenny // Mar 14, 2012 at 11:38 am

    Damn, you are quick EC! I did add fish sauce and mint (both are optional) but didn’t change anything else. So just omit those if you like it the other way. PS: I do this all the time with recipes when I make something over and over and discover new fun ways to make it special. That’s how I know this is a keeper!

  • 25 Andrea // Mar 17, 2012 at 5:42 pm

    lol. I did my grocery shopping based on an old print out of the recipe. Then today thought I must be going crazy when I saw the mint and fish sauce!
    About to go in the oven, can’t wait.

  • 26 Ann // May 4, 2012 at 8:56 pm

    I recently came upon your website and have loved everything I tried, including this dish. Tonight I used the ginger-scallion sauce as the sauce on a pizza, topped with shrimp, peppers, and snap peas. It was awesome — thank you!

  • 27 Emily // Jun 10, 2012 at 12:58 am

    I just tried this with steelhead & sprouts, and it was AMAZING. I brushed the steelhead with some of the sauce before putting it in the oven. It was better than most restaurant fish – moist, shimmering, flavorful.

  • 28 Emily // Jun 10, 2012 at 12:59 am

    PS – Don’t skip the mint, it was essential!!!

  • 29 Amy ~ Eat. Live. Laugh. Shop. // Dec 22, 2012 at 12:45 pm

    Don’t know how I missed this one. Yum. Sure to become a staple in our house.

  • 30 Candie // Jan 3, 2013 at 12:20 am

    This is my favorite salmon recipe, I’ve made it several times. Wouldn’t change a thing… thank-you so much for the recipe!

  • 31 torrey // Jan 9, 2013 at 8:11 pm

    This is a really amazing way to do salmon. I always make lots of the sauce and then use it on noodles, etc. It’s really, really good. I’ve only done the momofuku version of the sauce, I’ll have to try it with mint and fish sauce, sounds amazing.

  • 32 Andrea // Jan 16, 2013 at 5:08 pm

    Help! This looks so delish I thought I’d try making it tonight for dinner. As a newbie in the kitchen though, I’m befuddled by the “sauce” — there is hardly any liquid compared to the amount of scallions and ginger. My sauce is not saucy but more like a wet lump. Where did I go wrong? Thanks and love your site!!

  • 33 Laura Lee // Feb 21, 2013 at 11:26 pm

    I agree, Andrea! My “sauce” was more of a scallion/ginger mixture. No liquid to speak of. Did I misread something???

  • 34 Awads // Nov 14, 2013 at 3:01 pm

    i really want to make this, but i can’t stop making the Royal salmon with the yogurt, dijon, dill sauce!! we may have hit the wall with brussels sprouts this week anyway….

  • 35 Mirya // Feb 6, 2014 at 8:24 pm

    Made this tonight, but served it with the Yogurt-Mustard Dill Sauce. AMAZING. So easy. My husband and I both said that this should go immediately on “The List” – i.e. the list of food that we make regularly. Thanks again because this is (again) AMAZING.

  • 36 Pam // Feb 17, 2014 at 6:13 pm

    Andrea and Laura Lee – Agreed! I just have some scallions and ginger in a bowel…

  • 37 John // Sep 23, 2014 at 12:34 pm

    Made this last night and it was amazing and quick and easy! Regarding the ‘sauce’: yes, you will end up with a mixture of scallions and gingers with very little liquid. In my experience that was perfect but if you prefer a saucier sauce simply add some more soy, vinegar and oil. The sauce recipe is flexible that way. Thanks DALS!

  • 38 Ann // Jan 5, 2015 at 6:03 pm

    You could do this with TJs frozen filets and sprouts and add the sauce towards the last 5 to 10 min., right? The fresh looks amazing though.

  • 39 Mary Jane Mitchell // Jan 7, 2015 at 11:36 am

    #newslettergiveaway !!

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