Salmon with Red Potatoes and Honey Roasted Brussel Sprouts

By: Chef Jason – BVI Aggressor

Roasted Red Potatoes

6 med red potatoes

1 teaspoon kosher salt

1 teaspoon black pepper

2 cloves garlic, chopped

1 teaspoon paprika

¼ cup olive oil

Preheat oven to 450 f. Using a mandolin slice potatoes 1/8 inch thick. Soak in cold water and pat dry to wash off any extra starch. Coat with oil salt pepper garlic and paprika. Layer potatoes in a deep baking pan 2 to 3 layer thick. Bake 30 to 45 min. serves 6

Honey Roasted Brussel Sprouts

6 cups Brussel sprouts

¼ cup olive oil

4 cloves garlic, finely chopped

1 teaspoon kosher salt

1 teaspoon black pepper

1 lemon

1-inch knob of ginger. Finely chopped

1 tablespoon honey

Preheat oven and cooking sheet to 450 f. Half all sprouts and cut off the bottoms. In a large bowl mix sprouts oil salt pepper garlic ginger and the juice from 1 lemon. Spread out evenly on your preheated baking sheet. Bake 15 to 20 min. After baking drizzle honey on sprouts. Serves 6

Old Bay Salmon

3lbs salmon filets

1 table spoon garlic powder

1 tablespoon onion powder

1 tablespoon old bay

1 lemon

1 teaspoon dry parsley, garnish

1 table spoon unsalted butter, melted

Preheat oven to 400 f. mix together garlic powder, onion powder and old bay. Generously coat salmon filets on spice mix. Bake on wired cooking pan for 10 min. after baking set oven to broil and cook another 2 min watching to ensure they do not burn. When serving brush with butter, top with a round lemon slice and garnish with parsley. Serves 6

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