fall is officially here along with simple suppers, a series to showcase dinners that might not always be the prettiest, but will be tasty and time efficient! who has 2 hours to prep and make dinners? full time bloggers, maybe. the rest of humankind? i don’t think so. first up? broiled salmon with pan roasted bacon brussel sprouts and rice pilaf. sound easy? it is. on this particular night, all i wanted was a big pizza or juicy burger and was just not into salmon. alas, it needed to be used. then, once that bacon started cooking and the salmon was popped into the oven..my mouth was watering, per usual.
broiled brown sugar salmon + bacon brussels & rice pilaf (serves 2)
- 1 lb wild caught salmon
- 1/2 to 3/4 lbs of brussel sprouts, washed, ends trimmed and halved lengthwise
- 4 pieces of bacon
- 1 box of rice pilaf, cooked according to directions
- 1.5 tablespoons of brown sugar
- 1 tablespoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- pinch of cayenne
- salt + pepper
- olive oil
cook your rice according to instructions, this will most likely take the longest time to cook. then pop your broiler on high while you prep your salmon and other ingredients. make sure your oven rack is the highest it can go. wash your brussel sprouts, trim the ends then cut length wise. chop bacon.
mix together your brown sugar, paprika, garlic powder, onion powder, cayenne and season with salt and pepper. please note: you do not need every single spice – in this recipe the brown sugar and paprika is needed and the rest is great, but if you don’t have onion powder on hand…no need to go out to the store RIGHT NOW mid cooking to buy it :) place salmon skin side down on a baking sheet lined with foil and rub brown sugar mixture all over it. pop into the broiler for 6-12 minutes depending on thickness.*
heat a cast iron (or heavy bottomed) pan over medium. once heated, throw in bacon and cook until it is just crispy. remove bacon from pan and throw in your brussel sprouts…yep, cook it in that bacon fat. toss the brussel sprouts around so they are evenly coated (you may need to add olive oil if they get dry) and season with salt and pepper. cook until your liking, i prefer mine crispy. this usually takes around 10 minutes. once done, add in bacon and toss.
by now, your rice should be done and fluffy, salmon flaky and brussels will be charred and loaded with bacon.
*general rule is 10 minutes for every one inch in thickness. always check a few minutes before, so if one inch in thickness, check after eight.
enjoy my litter supperistas!