1 - 1 1/2 lbs. wild salmon, cut into 2-3 fillets
4-5 tbsp stoneground mustard
2 tbsp raw or manuka honey
1 package of shaved brussels sprouts (approximately 2-3 cups)
1 large sweet or vidalia onion, diced
2-3 tbsp coconut oil, melted
Dill, parsley, salt & pepper to taste
In toaster oven or in regular oven, place salmon coated in 1-2 tbsp oil, dill, parsley, salt & pepper in a pan & broil. In separate pan, place brussels sprouts, onion, remaining oil & some himalayan salt. Toss to coat & broil. When salmon is almost cooked through (approx. 10 minutes) brush on honey mustard mixture, even coating the sides. Continue broiling until cooked through. Brussels sprouts should be done in approximately 10 minutes (so you may want to remove from oven when you brush marinade on salmon.