Roasted Salmon and Brussels Sprouts with Citrus-Soy Sauce

cooking.nytimes.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

1 pound brussels sprouts, thinly sliced (about 4½ cups)

3 to 4 scallions, trimmed, white and green parts thinly sliced (about ½ cup)

1 jalapeño, thinly sliced (about ¼ cup)

2 tablespoons toasted sesame or extra-virgin olive oil

Kosher salt and black pepper

4 (6-ounce) skin-on salmon fillets, about 1-inch thick

¼ cup freshly squeezed lemon, lime or tangerine juice

2 tablespoons rice vinegar

2 tablespoons soy sauce

Honey, to taste (optional)

Directions at cooking.nytimes.com

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