Tangy Chili Salmon Rice Bowls with Roasted Brussels Sprouts
INGREDIENTS
- 2 16oz bags Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Momofuku Soy Sauce or Tamari
- ¼ cup dijon mustard
- ¼ cup brown sugar
- 2 tablespoons Momofuku Chili Crunch
- 1½ pounds skin-in salmon, sliced into 4 equal portions
- Momofuku Savory Seasoned Salt
- steamed rice
- scallions and lemon slices (optional)
Tangy Chili Salmon Rice Bowls with Roasted Brussels Sprouts Content
This is one of our easiest weeknight meals. It’s only 5 ingredients, plus our Momofuku pantry essentials, and it packs a ton of flavor. Serve it as a simple sheet pan dinner or transform it into a rice bowl with a little steamed rice.
Heat oven to 425°F.
Toss Brussels sprouts with olive oil and 1 tablespoon Momofuku Soy Sauce, then roast for 10 minutes.
While Brussels sprouts are roasting, mix dijon mustard, brown sugar, and 2 tablespoons of Momofuku Chili Crunch (depending on how spicy you like your salmon) until smooth.
Remove Brussels sprouts from the oven and toss. Nestle salmon skin side-down between the Brussels sprouts, then sprinkle with a generous portion of Momofuku Savory Seasoned Salt. Using about half of the Chili Crunch mixture, glaze each piece of salmon then return to the oven. Roast for 12 minutes more or until salmon reaches an internal temperature of 145°F.
Mix 1 tablespoon of Momofuku Soy Sauce into the remaining Chili Crunch mixture. This will become your sauce.
Remove salmon and Brussels sprouts from the oven. Serve with steamed rice and drizzle with your prepared sauce and more Momofuku Chili Crunch. Top with scallions and sliced lemons if desired.
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