As short months go, February always seems to drag on much longer than its allotted 28 days.
Granted, this year, they’ve managed to sneak in an extra day but to these sun-seeking bones, it feels like they sneaked in an extra 30. Mild winter or not, I’m getting bored with root vegetables and find myself longing for plump, red Jersey tomatoes. February’s not even over yet and I’ve served squash at least a dozen different ways: soup, roasted in salads, mashed, fried, medium rare, sandwiches, poached, pickled etc… My patience is wearing thin of hearty this and rich that. I’m craving lighter, sharper flavors and textures.
So, here’s a really simple dinner recipe that you can make in no time at all and suddenly find yourself miles away from the mid-winter blues. The orange adds a un-wintery citrus burst to this dish and roasting the Brussels sprouts gives them a different take, texture and flavor. This dish is perfect for weekday nights when you need to please a hungry crowd.
Ingredients – serves 4
- Just over 1lb of salmon divided into 4 pieces
- 2-3 cups of Brussels sprouts
- 1 tbsp of olive oil
- Zest from 1 orange, plus slices of orange
- Salt and pepper
Preheat the oven to 450°F. Trim the ends off and halve 2-3 cups of Brussels sprouts and toss them in a bowl with 1 tablespoon of olive oil and some salt and pepper.
After 15 minutes, place the salmon filets and orange slices in with the sprouts, sprinkle zest over everything and roast for another 10 minutes.