Maple Orange Glazed Salmon + Brussel Sprouts

A client graciously gifted me with a HUGE box of oranges a couple weeks ago and a gloriously failed batch of marmalade aside (see also: orange sauce for pound cake) - I have not put them to use!

As I am now back on the fish wagon (boat?) ... what better way than to grace the pink yummy goodness of some Whole Foods Salmon Filets.

Omega-3 Fatty Acids +  Protein + Cancer-Fighting Ninjas ...

Maple Orange Glazed Salmon

+ Brussel Sprouts

*serves two ... unless one isn't super hungry and has the other half of her salmon and brussel sprouts for breakfast the next morning...

Brussel Sprouts

  • 1 lb. Brussel Sprouts
  • 1 T Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • 1/2 tsp Freshly Ground Pepper
  • Zest of 1 Large Orange
  • 1 T Pure Maple Syrup
  1. Preheat your oven to 350.
  2. Toss Brussel Sprouts in Olive Oil, Salt and Pepper.  Roast for 30-35 min or until almost done.
  3. Pull those puppies out of the oven and (in the roasting pan) toss with orange zest and maple syrup.
  4. Turn off heat and return to the oven for 10 min.... meanwhile.  Cook your salmon.


  • 1 Tbs Extra Virgin Olive Oil
  • 2, 4-oz Wild Alaskan Salmon Filets (find your most ecologically friendly salmon here!)
  • Juice of 2 Large Oranges (about 1/2 to 3/4 cup)
  • Zest of 1 Large Orange (about 1 tsp)
  • 1 T Pure Maple Syrup
  1. Over medium-high, heat olive oil in a medium saute pan or skillet.
  2. Cook salmon for 5 min/side (turning only once to keep that yummy crust!) or until salmon flakes easily with a fork.  Remove from skillet.
  3. De glaze the pan with 1/2 orange juice, simmer for 1 min.  Little crunchies in the bottom of the pan add flavor. Don't fear them! Add remaining orange juice and maple syrup and allow to reduce by 2/3.
  4. Pour glaze over the top of your salmon and serve with your yummy brussel sprouts!