(Approx 4-6 people)
Ingredients
2 tablespoons teriyaki sauce
1 tablespoon honey
1 tablespoon rice vinegar
4 teaspoons chopped garlic, divided
1 teaspoon grated ginger
1 teaspoon dark sesame oil
6 Ugie Honey Smoked Salmon fillets
1 pound brussels sprouts, halved if large
1 tablespoon rape seed oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Vegetable oil cooking spray
1/2 pound shiitake mushrooms, thickly sliced
Preparation
Position rack in middle of oven; heat oven to 450°F.
In a bowl, combine teriyaki sauce, honey, vinegar, 1 teaspoon garlic, ginger and sesame oil.
Place Ugie Honey Smoked Salmon filets in a shallow dish; sprinkle with 1 1/2 tablespoon teriyaki mixture; marinate 15 minutes.
In a second bowl, toss brussels sprouts with 1 1/2 teaspoon garlic, 1/2 tablespoon rape seed oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Coat a rimmed sheet pan with cooking spray. Spread brussels sprouts in pan in a single layer; roast until light brown, 5 minutes.
In second bowl, toss mushrooms with remaining 1/2 tablespoon canola oil, 1 1/2 teaspoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Move brussels sprouts to center of pan; top with smoked salmon; place mushrooms in pan around edges; roast, stirring mushrooms occasionally, until salmon is just warmed through, 8 to 10 minutes.
Top salmon with remaining teriyaki mixture; serve over Brussels sprouts and mushrooms.
