Baked Salmon with Brussels Sprouts and Potatoes- recipe by Aleksandar Mastilović

Starting a new life in a new country (even a new continent!) is never easy, as there are many habits and practices related to one’s previous place of residence that have to be altered or even completely abandoned. One such thing is man’s taste for food, and fortunately trying out new food concepts and tasting new kinds of food proved to be a passion of mine that I discovered when I came to California.

Being a mixture of western and eastern culture, and having such a huge treasury of sea food that is Pacific Ocean, California gave me a mind-boggling number of tastes I haven’t experienced ever before. Since back home we don’t have access to the sea, sea food is considered a rare (and expensive) commodity, and is definitely not a part of local cuisine. Naturally, one of the things that astonished me most in Cali was the abundance of sea food, and sections of tuna, salmon, crabs, lobsters and others are to date sections I’m most frequently visiting in supermarkets. My favorite fish in icy racks is definitely salmon– rich and simple taste and ease of preparing embodies my food preference in its generous meat.

Today I’ll give you a very simple salmon fillet recipe that will hopefully result in a very rich and tasteful meal.

Ingredients:

2lbs of salmon fillet (greasy and meaty are good words here)
4 potatoes
10 Brussels sprouts
2 lemons
1-2 garlic cloves
parsley
black pepper
seasoning salt

First, preheat the oven to 450F and while it heats up place the fillet on a pre greased baking dish. Make a number of small but deep cuts in the fillet with your knife, and fill those cuts with garlic slices.

Squeeze half of lemon over the fish, and here you’ll probably want a lot of juice to end up in the slices together with garlic.

Throw some seasoning salt, pepper and lemon slices over salmon and you’ve prepared the fish for cooking. Fish should stay like this at least 10 minutes, to soak up the lemon juice and the spices, and by that time your oven will probably be ready. Bake for 15 minutes.

Cook the potatoes and Brussels sprouts for 30 minutes. Then arrange on the pate together with salmon. Cut the potatoes in slices and sprinkle olive oil and parsley flakes. If you have some fresh parsley, you can use it to decorate.




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