Potato Crusted Salmon with Brussels Sprouts and Mushroom Hash

Last night we made my Potato Crusted Salmon again. I tweaked the recipe just slightly so that I could cook the salmon and the veggies at the same time. I used tin foil to line the dish instead of parchment paper. I liked the foil better since it contained all the extra fat and cleanup was a breeze. I don't care for salmon skin, so when I serve this dish, I just scoop the salmon off the dish and leave the skin behind. I recommend only cooking as much salmon as you'll eat in that seating. Reheated cooked fish is one of my least favorite foods. Although I imagine if you reheated it in the oven it would be way better than the microwave.

We all loved this salmon dish. It's a great kid-friendly, bang for your buck way to cook salmon. Tommy ate every bit of his salmon and a little of the veggies too. 

Brussels sprouts tend to get a bad wrap. They can be super delicious as long as they're cooked well and not mushy. My favorite way to make them is to roast them in the oven. This time I used a mixture of Brussels sprouts, mushrooms and onion. Delicious! If you have any leftover veggies, they're great the next day heated in a skillet and served with fried eggs on top. 

Potato Crusted Salmon - Version Two

1 lb salmon fillet
1 cup potato chips (I used Kettle Brand Krinkle Cut)
4 Tbsp (1/2 stick) Earth's Balance Vegan Buttery Sticks
1/2 tsp black pepper
1/2 tsp smoked paprika

1. Preheat oven to 425°F. Line a rimmed baking sheet with tin foil.
2. In a large microwave safe bowl, melt the Earth's Balance spread (about 30 seconds).
3. Add the potato chips and crush the chips with the back of a measuring cup. Stir in the seasonings.
4. Lay the salmon skin side down in the dish. Press the potato mixture on top of the salmon.
5. Bake for 25 minutes. 

Brussels Sprouts and Mushroom Hash

1 lb Brussels Sprouts

12 oz Cremini Mushrooms

1 medium onion

3 slices bacon

1 Tbsp balsamic vinegar

1/2 tsp black pepper

1/2 tsp smoked paprika

1/4 tsp salt

1. 1. Preheat oven to 425°F.

2. Pan fry the bacon until crispy, and reserve the bacon grease.

3. Trim a small slice from the stem of the Brussels sprouts and remove the outer layer of leaves. Cut in half.

4. Cut the mushrooms into chunks and dice the onion. 

5. In a 9 x 13 baking dish, mix the veggies, bacon grease and seasonings (except for the vinegar).

6. Cook for 25 minutes, stirring once. 

7. Add the crumbled cooked bacon and the balsamic vinegar to the veggies. Bake for an additional 5 minutes.