Jalapeño Salmon and Brussels Sprouts
Ingredients
- 2 tablespoons minced jalapeño
- 2 teaspoons honey
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon grated fresh lemon zest
- 4 tablespoons fresh lemon juice
- Sea salt and freshly ground black pepper to taste
- 1 clove garlic minced
- 2 teaspoons olive oil
- 4 medium salmon filets skin on
- 1 tablespoon coconut oil
- 1 large shallot chopped
- 2 cups halved Brussels sprouts
Instructions
- Heat grill to medium heat.
- Whisk the first 8 ingredients (jalapeño through olive oil)
- Rub each side of salmon with the jalapeño mixture.
- Lay the salmon on the grill skin side down. Cook salmon for 5 to 10 minutes until fish flakes easily with fork.
- In a large skillet, heat coconut oil. To the oil, add the shallot, Brussels sprouts and salt and pepper to taste. Cook for 5 minutes, until Brussels sprouts are tender. Serve Brussels sprouts with fish.
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