Umami Recipes
Umami Recipes

FP Jan 13-17, 2024

Honey Garlic Salmon with Mashed Potatoes & Brussels Sprouts




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Fresh Ingredients

- 2 wild Ocean Wise Salmon fillets (about 6 oz each)

- 4 cloves garlic, minced

- 4 medium golden potatoes

- 2 cups Brussels sprouts, halved

- 1/4 cup butter (substitute for vegan butter)

- 2 tbsp fresh parsley, chopped (for garnish)

Shelf-Stable Ingredients

- 1/4 tbsp olive oil (for salmon)

- 1/2 tbsp olive oil (for Brussels sprouts)

- Salt and pepper, to taste

- 1/4 cup honey

- 1/4 tbsp soy sauce (substitute for tamari)

- 1/4 tbsp cornstarch (substitute for arrowroot powder)

- 1/4 cup water (for sauce)

Flavor Enhancements

- 1/2 tsp Italian seasoning (for Brussels sprouts)

- 1/4 tsp smoked paprika (for mashed potatoes)


1. Prepare Honey Garlic Sauce: In a small saucepan, combine 4 minced garlic cloves, 1/4 cup honey, 1/4 tbsp soy sauce, and 1/4 cup water. Bring to a simmer over medium heat. Mix 1/4 tbsp cornstarch with a little water to make a slurry and stir into the sauce to thicken. Set aside.

2. Cook Potatoes: Peel and cut the potatoes into even chunks. Boil in salted water until tender, about 15-20 minutes.

3. Make Mashed Potatoes: Drain the potatoes and mash with 1/4 cup butter, salt, and 1/4 tsp smoked paprika. Adjust seasoning to taste.

4. Cook Brussels Sprouts: In a skillet, heat 1/2 tbsp olive oil. Add the Brussels sprouts and 1/2 tsp Italian seasoning. Sauté until tender and slightly caramelized.

5. Cook Salmon: Season the salmon fillets with salt and pepper. In another skillet, heat 1/4 tbsp olive oil and cook the salmon for about 4 minutes per side or until desired doneness. In the last minute of cooking, pour half of the honey garlic sauce over the salmon.

6. Serve: Plate each salmon fillet with a portion of mashed potatoes and Brussels sprouts. Drizzle the remaining honey garlic sauce over the salmon. Sprinkle chopped parsley over the dish for a fresh finish.




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