Ingredients
Salmon
- 1.5 lb Salmon Filet
- 1 cup cranberries
- 1/2 cup maple sugar
- 1/4 cup fresh orange juice
- 1/4 cup honey
- 1/4 cup coconut aminos
- 1 tbsp ginger
- 2 tsp minced garlic
Brussel Sprouts
- 1 lb brussel sprouts
- avocado oil (to coat sprouts)
- 1 cup cranberries
- 3/4 cup balsamic vinegar
- 1/4 cup honey
Instructions
Salmon
- Preheat Oven to 350ºF.
- Combine cranberries, maple sugar, and orange juice in medium saucepan and simmer over medium/high heat until thickened. Set aside to “cool”.
- In small bowl whisk together honey, coconut aminos, ginger, and garlic and add to cooled cranberry sauce.
- Lightly grease a foil lined baking sheet and place salmon skin side down in the center.
- Spread cranberry-honey glaze over top of salmon.
- Place in oven for approximately 10-15min or until salmon just flakes and is cooked through.
- Remove and serve immediately with extra cranberry honey glaze on the side.
- Enjoy!
Brussel Sprouts
- Preheat oven to 400ºF (for crispy sprouts)
- Wash, cut ends, and halve brussel sprouts.
- Toss in avocado oil and pour them on foil lined baking dish.
- Place in oven and roast for 25-30min.
- In the meantime, combine cranberries, balsamic vinegar, and honey in small saucepan.
- Bring to a boil and reduce heat and cook approximately 20minutes or until you have a sauce the consistency of a syrupy glaze.
- Once brussel sprouts are cooked/crispy, remove from oven and drizzle balsamic cranberry reduction glaze over the top.
- Feel free to sprinkle them with extra cranberries, sliced almonds, etc.
- Serve immediately.
- Enjoy!