Salmon fillets (I had two, we were the only ones home!)
1 Jar of Trader Joe's mango red pepper chuntney
1 tablespoon of prepared horseradish
1/2 cup brown sugar
1/2 cup soy sauce (gluten free of course)
1 16 oz. bag of frozen brussle sprouts (thawed slightly)
1 medium onion, sliced
2 tablespoons roughly chopped pecans
butter or olive oil
1 bag of Trader Joe's organic brown rice, or prepare your own rice
Place the brown sugar and soy sauce in a ziplock baggie. Add salmon and let marinate for about 15 min. Take 1/2 of the jar of chuntney and mix with the horseradish. Set aside. Use the whole jar and more horseradish if you are serving more salmon.
In a skillet, heat about a tablespoon of either butter or oil. Add the pecans and stir until nicely roasted then remove them leaving as much of the butter or oil as possible in the skillet. Chop and add the onions. While the onions are cooking you can either start grilling your salmon if you prefer to grill it, or broil. Whichever works easiest for you. So, preheat the over or grill. Keep an eye on those onions. Then start broiling or grilling your salmon. When the onions are nice and caramelized, add the brussel sprouts and cook through till hot. Lastly, add the toasted pecans to the brussel sprouts and onions. It's probably time to turn the salmon.
I like take my salmon off the heat while it is ever so slightly underdone. I think it keeps cooking for a couple minutes after you remove it from the heat and if you take it off slightly underdone, by the time you serve it, it should be perfect. When you are ready to plate, place your salmon on a bed of rice, followed by a drizzling of the chuntney laced with horseradish. Wow! A little hot, a little sweet! Top it off with a side of pecan onion brussel sprouts. Add some bread, a little wine and you've got a meal fit for company.