Roasted Salmon with Pounded Carrots and Brussel Sprouts

Roasted Salmon with  Pounded Carrots and Brussel Sprouts

I apologize for the late post, this week has been crazy busy and things still haven’t entirely settled down, but I gotta eat, right?

Honestly, this was a makeup-along-the-way kind of meal. All I was certain of was that I had these Sockeye Salmon Fillets and needed to use them. And I bargained with myself that whatever I was going to make, would be relatively simple so I could get back to work.

But then my blender broke….


Roasted Salmon with Pureed Pounded Carrots and Brussel Sprouts

What I Used:

Salmon Fillets. Carrots. Brussel Sprouts. Cherry Tomatoes. Cucumbers. Olive Oil. Oyster Sauce. Soy Sauce [low sodium]. Rice Vinegar. Salt. Pepper. Garlic Powder.

What I Did:

I let my oven pre-heat to 400 while I rinsed the Salmon and seasoned them with Salt & Pepper. I placed them in the oven to roast for roughly 12 mins.

How to roast Salmon

Note: Be sure to spray down the foil, so the fish does not stick when you try to remove it later.

In prep for pureeing the carrots, I set a medium pot of salted water to boil, while I peeled and chopped 2 cups of Carrots.

When the water was boiling, I placed the carrots in it and let them cook until they were soft.

So far, so good.

Next, I peeled the Cucumbers, julienned about 1 cups worth, tossed them in a little salt and placed them in the ‘fridge to chill.

Julienned Cucumbers

Once the carrots were soft, I added them into my blender, along with 1 tbsp Olive Oil and a few shakes of Garlic Powder.


I began to puree them when I heard this loud ‘PFUMP!’ sound.

Then the blades of my blender slowed to a stop.


My Carrots were only half pureed and I needed a solution! So I brought out my mortar and did my best to mash the carrots into an even blend.

Mashed Carrots

Satisfied, I turned my attention to the other veggies.

I halved the Brussel Sprouts [2 cups worth] and quartered the Tomatoes [1/2 cup worth]. Then I heated 1 tbsp of Olive Oil in a medium saute pan, added the Brussel Sprouts and let them cook, tossing occasionally.

pan-friend brussel sprouts

Meanwhile, in a small bowl, I whisked together 2 tbsp Oyster Sauce, 2 tbsp Soy Sauce, 1 tbsp Rice Vinegar and 1 tbsp water. When my Brussel Sprouts were golden brown, I added the tomatoes, mixed in the sauce and let them finish cooking on low heat, covered, for 4 mins.

Finally, it was done!

I placed a small handful of the reserved Cucumbers of a spread of the mashed carrots, centering the Salmon on top and topping with the stir-fired Brussel Sprouts.

Roasted Salmon with Pounded Carrots and Brussel Sprouts -

Not bad right?

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