Ingredients

• 3 tablespoons SimplyNature Organic Wildflower Honey
• ¼ cup Sriracha sauce
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 tablespoon lime juice
• ¼ cup Carlini Pure Olive Oil
• 2 fillets Sea Queen Wild Caught Salmon
• 2 cups halved Brussels sprouts, stems removed
• ½ teaspoon ground Stonemill Sea Salt Grinder
• ¼ teaspoon ground Stonemill Peppercorn Grinder
• 1 tablespoon SimplyNature Organic Wildflower Honey
• 1 tablespoon Carlini Pure Olive Oil
• 2 green onions, sliced

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Instructions

1. For the honey Sriracha salmon: In a medium bowl, whisk together honey, Sriracha sauce, soy sauce, ginger, garlic, lime juice and oil. Add salmon and coat evenly. Marinate for 2 hours in refrigerator.
2. Preheat oven to 425°.
3. Place salmon on a parchment lined baking sheet and pour remaining marinade into a small saucepan. Bake salmon for 10 minutes. Meanwhile, heat marinade on medium heat until it comes to a simmer. Simmer for 5 minutes until thickened. Remove salmon from oven and brush with marinade. Bake for another 5 minutes or until internal temperature reaches 145°.
4. For the roasted Brussels sprouts: In a medium bowl, combine Brussels sprouts, salt, pepper, honey and oil. Transfer to a baking sheet and bake for 10-15 minutes, until tender and lightly browned.
5. Top salmon with remaining marinade reduction; serve alongside Brussels sprouts. Garnish with sliced green onion.