fusion

Gochujang Dijon Salmon with Roasted Brussels Sprouts and Sesame Sweet Potato Mash

Name: Gochujang Dijon Salmon with Roasted Brussels Sprouts and Sesame Sweet Potato Mash
Yield: 1 serving
Cuisine: fusion
Ingredients: 137 g salmon fillet; 12 g gochujang; 8 g Dijon mustard; 8 g rice vinegar; 166 g Brussels sprouts, halved; 8 g olive oil; 199 g sweet potato; 5 g toasted sesame oil; 10 g scallions, thinly sliced

This roasted dish pairs salmon fillet with gochujang, Dijon mustard and Brussels sprouts, halved. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner Lunch

Easy

Balanced High satiety Pescatarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

35 g Protein

55 g Carbohydrates

32 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

137g salmon fillet 285 kcal
12g gochujang 25 kcal
8g Dijon mustard 6 kcal
8g rice vinegar 1 kcal
166g Brussels sprouts, halved 42 kcal
8g olive oil 71 kcal
199g sweet potato 171 kcal
5g toasted sesame oil 44 kcal
10g scallions, thinly sliced 4 kcal

Cooking instructions

Brussels sproutsolive oil
Heat oven to 425 F. Toss Brussels sprouts with half the olive oil and a pinch of salt; roast 18 minutes.
sweet potatotoasted sesame oil
Meanwhile, microwave sweet potato until very tender (about 6 to 8 minutes), then peel and mash with sesame oil and a pinch of salt.
gochujangDijon mustardrice vinegar
Stir gochujang with Dijon mustard and rice vinegar to make a glaze.
salmon filletBrussels sprouts
Push sprouts to one side of the pan. Place salmon on the other side, brush with the glaze, and roast 8 to 10 minutes, until salmon flakes easily.
salmon filletBrussels sproutssweet potatotoasted sesame oil
Serve glazed salmon with roasted sprouts and the sesame sweet potato mash.