Grilled Salmon with Mushrooms & Brussels

Dinner

SERVES  2

PREP  5mins

COOK  8mins

Gluten Free, Dairy Free, Egg Free

Ingredients

500g salmon fillets

salt and pepper, to taste

1 tbs honey

500g baby potatoes, cut in slices

100g shiitake mushrooms

120g Brussels sprouts, cut in half

1 1/2 tbs teriyaki marinade (or tamari if gluten-free)

2 tsp chopped chives

½ lemon, cut in wedges

Method

1 Preheat grill to medium-hot.

2 Season salmon with salt and pepper and grill for 4 minutes, turn brush with honey and grill for another 4 minutes, or until cooked.

3 Meanwhile, place potato in a saucepan of salted water, bring to the boil, add mushrooms and Brussels sprouts and cook for 3 minutes. Drain and toss with teriyaki.

4 Divide vegetables between two plates, add salmon, scatter over chives and serve with lemon wedges.

Nutritional Information

Per Serve