sheet pan cranberry glazed salmon
Festive, filling, and ho ho hoLY shit it's easy.
Ingredients
- 1 lb Brussels sprouts, halved
- 1 1/2 lb salmon
- 3/4 cup cranberry juice
- 1/4 cup orange juice
- 1/2 cup dark brown sugar
- 2 tbsp soy sauce
- 2 tsp smoked paprika
- 3 cloves garlic, minced
- mashed potatoes, polenta, rice or wild rice, to serve
Instructions
- Preheat oven to 425 degrees. Lightly grease a large baking sheet, or line with parchment paper.
- In a bowl, whisk together the cranberry juice, orange juice, brown sugar, soy sauce, smoked paprika, garlic, and a big pinch each of salt and pepper. Place the salmon in a shallow dish and pour half of the marinade overtop. Let sit 10 minutes.
- In the meantime, pour the rest of the marinade into a small saucepan and bring to a simmer. Simmer 8-10 minutes until thick enough to coat the back of a spoon. Remove from heat and set aside - the glaze will continue to thicken as it cools.
- Toss the Brussels sprouts with 1 tablespoon olive oil and a big pinch each of salt and pepper. Roast 8-10 minutes.
- Shift the sprouts to one side of the pan and add the salmon filets. Discard the marinade. Cook 10-12 minutes longer until desired doneness is reached. If desired and if you did not use parchment paper, switch your broiler to high for the last 2-3 minutes.
- Divide the salmon and sprouts among bowls of mashed potatoes, polenta, or rice. Spoon a generous hit of the cranberry glaze overtop.