“Make It Snappy” is presented by Goldfish Swim School of Chapel Hill. With recipes that only take 45 minutes or less to prepare, Christy helps you stay afloat at dinner time!
This is a common spring weeknight recipe in our house because it hits so many notes for my family. It’s fast and oh-so-simple — overall, it’s fairly healthy too, and the slightly sweet glaze makes it a surefire win with the kids. Plus, as the weather warms up, this is a great excuse to get out to the grill in the evenings. This is a recipe from my common rotation that doesn’t exactly feel “special,” but because I can make it with my eyes closed while juggling three other tasks, I thought I should share it with you in case you need a no-brainer recipe for your rotation as well!
The “short cut” this month is in the method. I call it “Two Tablespoon” Salmon because the glaze calls for two tablespoons of each ingredient, meaning you only need one utensil for prep. Using one spoon to measure and marinating in a zip-top bag makes clean up a breeze. I also use just a bit of jarred vinaigrette to toss the brussels sprouts, arugula and celery. I use whatever we have on hand, usually a lemon, poppyseed or champagne vinaigrette. Two tablespoon salmon is so simple that it’s also a great way to get kids involved in cooking dinner with you!
Two Tablespoon Grilled Salmon With Shaved Brussels Sprouts and Arugula Salad
By: Christy Bray Graves
SERVES: 4
INGREDIENTS
For the salmon:
- 2 lbs. salmon filets with skin, sliced into individual serving portions
- 2 TBSP brown sugar
- 2 TBSP olive oil
- 2 TBSP Dijon mustard
- 2 TBSP Balsamic vinegar
- 2 TBSP maple syrup
- Pinch of salt and black pepper
For the salad:
- 1 lb. brussels sprouts
- 2 oz. arugula
- 2 celery stalks
- Shaved Parmesan cheese
- Slivered almonds or pine nuts
- Jarred dressing such as lemon vinaigrette, poppyseed or champagne vinaigrette
INSTRUCTIONS
For the salmon:
- In a gallon sized zip-top bag, add the brown sugar, olive oil, Dijon mustard and maple syrup. Mix until well combined.
- Place all of the salmon filets into the zip-top bag and coat evenly. Marinate in the refrigerator for 10 minutes.
- Ensure that the grill grates are clean and preheat to 450°. Place the salmon skin side down on the grill and brush each filet with a bit of the remaining marinade. Close the grill lid and cook for 5-6 minutes until the salmon skin has crisped enough to flip easily and not stick to the grates.
- Flip the salmon and cook for another 1-3 minutes (1 min. for a rarer center, 3 min for fully cooked through). You’ll notice that the brown sugar gives the salmon a nice, thin layer of crisp char along the grill marks.
- Remove the salmon from the grill and let it rest for 5 minutes. Serve with or without the skin depending on your tastes.
For the salad:
- Slice the thick stems off of the bottom of the brussels sprouts and discard all damaged outer leaves.
- Using a sharp chef’s knife, food processor or a mandolin, thinly slice the brussels sprouts into ribbon shreds.
- Slice the celery stalks into very thin half moons.
- In a large salad bowl, combine the brussels sprouts, celery and arugula and dress with jarred dressing or olive oil and fresh lemon juice. Top with shave Parmesan cheese and almond slivers.
- Top with shaved Parmesan cheese and almond slivers and serve alongside the salmon. Enjoy!
As a wife and mom of three young boys, I often consider myself a master “chaos coordinator.” Between running our family business, Chapel Hill Toffee, managing our household and balancing busy schedules, I love to create quick and simple recipes that I know my family will enjoy – and my kids will actually eat!
My recipes are more of a guide than a perfect plan. I will always encourage you to use what you have on hand and make substitutions to suit your tastes. I invite you to share your own ideas, questions and final products with us on Facebook and on Instagram by tagging @christybgraves and @wchlchapelboro.
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