Molasses-Glazed Salmon Filets
photograph by Matt Hulsman

Yield: 2 servings.

2 (7-ounce) fresh salmon fillets

Spice Mix:
½ teaspoon smoked paprika
½ teaspoon Old Bay seasoning
½ teaspoon lemon pepper
½ teaspoon salt

1 tablespoon olive oil
3 tablespoons molasses
1 teaspoon fresh lemon juice
2 teaspoons soy sauce
½ teaspoon chili powder

Preheat oven to 450°. Combine Spice Mix ingredients; sprinkle on top and sides of salmon. In a separate bowl, mix together Glaze ingredients. Set aside.

Place salmon, skin side down, on a parchment-lined baking sheet. Brush each fillet with half of the glaze mixture. Roast salmon, uncovered, for 10 minutes. Remove from oven and brush as much remaining glaze as desired over salmon. Cover with foil and let rest for 3 to 5 minutes before serving.

Roasted Brussels Sprouts

Apples and molasses will convert even the staunchest sprout-doubters.

Yield: 4 servings.

2 tablespoons molasses
2 tablespoons apple juice
1 pound brussels sprouts, trimmed and halved
2 tablespoons olive oil
½ teaspoon salt
Pepper, to taste
1 large apple, peeled, cored, and cut into cubes (Granny Smith or Honeycrisp preferred)

Preheat oven to 400°. Whisk together the molasses and apple juice; set aside.

In a large mixing bowl, toss brussels sprouts with olive oil and season with salt and pepper. Spread on a parchment-lined baking sheet. Roast for 15 minutes, tossing once during cooking time.

Remove brussels sprouts from oven, then toss them in molasses mixture and add apples. Spread brussels sprouts and apples back on baking sheet and return to oven for 10 minutes or until tender. Check seasoning; add salt and pepper to taste. Serve hot or at room temperature.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.