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Mole Rojo-Glazed Salmon with Roasted Brussels Sprouts
Flaky salmon fillets brushed with a sweet and spicy mole rojo sauce, roasted alongside tender Brussels sprouts. A flavorful and healthy weeknight meal.
Prep Time
15 minutes
Total Time
40 minutes
Calories
495
Level
Easy
Yields
4 servings
Cost
£4.83
Ingredients
Servings
4
46-ounceSalmon Fillets(Skin on or off, your preference)
£16.00
1poundBrussels Sprouts(Trimmed and halved)
£1.00
3tablespoonsOlive Oil(Divided)
£0.30
0.3cupMole Rojo Paste(Store-bought or homemade. Check ingredients for allergens.)
£1.50
2tablespoonsHoney(Or agave nectar)
£0.25
1tablespoonLime Juice(Freshly squeezed)
£0.10
2clovesGarlic(Minced)
£0.15
0.5teaspoonSalt(Or to taste)
£0.01
0.3teaspoonBlack Pepper(Or to taste)
£0.02
Total Cost
£19.33
£4.83 per serving
The Method
- 1
Preheat oven to 400°F (200°C).
- 2
In a bowl, toss Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
- 3
Roast Brussels sprouts for 15 minutes.
- 4
While Brussels sprouts are roasting, prepare the mole glaze: In a small bowl, whisk together the mole rojo paste, honey, lime juice, minced garlic, and remaining 1 tablespoon of olive oil until smooth.
- 5
Remove the baking sheet from the oven. Place the salmon fillets among the Brussels sprouts, leaving some space between each.
- 6
Brush the tops of the salmon fillets generously with the mole rojo glaze.
- 7
Return the baking sheet to the oven and roast for another 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork and the Brussels sprouts are tender and slightly browned.
- 8
Serve immediately. Garnish with a sprinkle of cilantro, if desired.
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My Notes
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Nutrition Information
Nutrition per serving (227g)
495 kcal / 2071 kJ
Carbs
16g
6% of RDA
Fat
31g
44% of RDA
Protein
37g
74% of RDA
Detailed Breakdown
Fibre
4 g
13% of RDA
Sugar
9 g
10% of RDA
Sodium
400 mg
17% of RDA
Saturated Fat
5 g
25% of RDA
Chef's Tips
For extra crispy Brussels sprouts, don't overcrowd the baking sheet.
Adjust the honey in the mole glaze to your preference for sweetness.
If the mole rojo is very thick, add a tablespoon of water to thin it out.
To test salmon for doneness, insert a fork into the thickest part of the fillet and gently twist. If it flakes easily, it's done.
Cooking Equipment
Oven
Baking Sheet
Small Bowl
Whisk
Wine Pairings
No wine pairing suggestions available for this recipe.
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