Ginger Glazed Salmon Asparagus & Brussels Sprouts

diethood.com

Vivian Hall

2 pound salmon fillet with skin, rinsed and pat dried with paper towels

salt and fresh ground pepper, to taste

subheading: FOR THE ASPARAGUS AND BRUSSELS SPROUTS:

1 pound asparagus, ends trimmed

1 pound brussels sprouts, trimmed and cut in half

subheading: FOR THE GINGER GLAZE SAUCE:

1 tablespoon fresh grated ginger

4 cloves garlic, minced

2 scallions, minced, white part only (keep the greens for garnish)

½ to 1 tablespoon (or to taste) sweet chili sauce or Sriracha

1 tablespoon agave nectar

3 tablespoons rice vinegar

1 tablespoon Worcestershire sauce

2 tablespoons water

2 teaspoons sesame seed oil

1 tablespoon canola oil

salt, to taste

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