sheet pan glazed coffee balsamic salmon and crispy brussels sprouts
Before ya’ll complain about coffee on fish, please remember that you put chai in matcha and that’s fucking gross.
The thing with using coffee in culinary proceedings, aside from various forms of latte or other drinkable goodies, is the flavor is meant more to accentuate the main taste event rather than serve as the frontrunner itself. Coffee offers a layer of roasty complexity to a dish that may be adorned with sweeter accessories, such as this one pan supper here.
Ultimately, the balsamic vinegar is the brightest to your tasters, but the coffee urges a depth otherwise missing from the reduction. Put your tongues back in your mouths, people, and wipe those grimaces from your lips. The next lipsmacking you’ll do is out of delight for having tried this incredibly flaky filet of salmon and giving our favorite golden bean a chance in a savory dish.
Need I remind you that you nasty ninnies put chai in matcha?
Glazed and Confused
Really, no confusion needed here. This dinner comes together in 30-45 minutes, depending on your multitasking prowess. The glaze can be boiled up while the brussels sprouts and part of the salmon’s roasting time elapses, or you can swing it on its own if you’re more comfortable. Still, food in less than an hour? Gimme.
For the deceptively delicious glaze, whisk together balsamic vinegar, cold coffee, orange juice, and maple syrup in a small saucepan, then bring to a good boil. Throw a couple rosemary sprigs in and reduce the liquid by about half, which can take anywhere from 10-15 minutes. The glaze should coat the back of a spoon with minimal dribbling. When you reach this consistency, remove from the heat. Bear in mind it will continue to thicken as it cools.
I chose brussels sprouts and asparagus for this simply because J hates brussels and I wanted him to enjoy his meal, but you can opt for one or the other if you only have a single component on hand. Broccoli works well, too. Whichever direction you take, toss the veggie in some olive oil, minced garlic cloves, salt and pepper. Lay on a parchment-liked sheetpan. Roast about 10 minutes in a 425 degree oven.
Gone Fishin’
While the veggies roast, give the salmon a rub in a blend of dried oregano, paprika, rosemary, red pepper flakes, and a hit of salt and pepper. When ready, slide the veggies to one side of the tray and set the salmon in the gap.
Bake for 10 minutes, then drizzle about half of the balsamic reduction over the whole ensemble. Finish with 5 minutes more of cook time. If the veggies look a little darker than you’d like at any point, simply take them off and set them on a plate out of the heat.
The glaze was J’s favorite part of the meal. He slathered his portion with what remained. Like I said, the coffee is not the language, it’s the accent, what makes the sauce special rather than standard.
Lend me your trust, and I’ll lead you to a whole new world, friend.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Two more speedy weeknight suppers:
Sheet Pan Blood Orange Pomegranate Salmon
Sheet Pan Sticky Honey Jalapeno Shrimp Tacos with Cilantro Mango Crema
Ingredients
- 1 1/2 cups brussels sprouts, halved
- 1/2 lb asparagus, trimmed (or an additional 1/2 cups brussels sprouts)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 lb salmon
- 1 tbsp dried oregano
- 1 tsp sweet paprika
- 1 tsp dried rosemary
- pinch red pepper flakes
- 1/2 cup balsamic vinegar
- 1/3 cup strong brewed, cold coffee
- 1/4 cup orange juice
- 3 tbsp maple syrup
- 2 sprigs fresh rosemary
Instructions
- Preheat oven to 425 degrees. Line a large rimmed baking tray with parchment.
- In a small saucepan, whisk together the balsamic vinegar, coffee, orange juice, and maple syrup. Place the rosemary sprigs in the liquid and bring to a boil. Cook until reduced by about half and the sauce coats the back of a spoon, about 10-15 minutes. Remove from heat. Discard the rosemary sprigs.
- Toss the brussels sprouts and asparagus (if using) with 1 tablespoon of olive oil, garlic cloves, salt and pepper. Roast for 10 minutes.
- Pat salmon dry and rub with the remaining tablespoon of olive oil, oregano, paprika, rosemary, red pepper flakes, and a pinch of salt and pepper. Slide the veggies to one side of the tray and place the salmon filet atop. Roast for 10 minutes, then drizzle about 1/2 of the balsamic reduction over the fish and veggies. Cook an additional 5 minutes or until salmon reaches desired level of doneness.
- Serve with remaining balsamic reduction, crusty bread, and/or rice.
