Cardamom Salmon with Rutabaga Mash and Sesame Brussels Sprouts

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Line a small sheet pan or oven-safe baking dish.

2. 2

   Place the rutabaga in a medium pot with enough water to cover it. Bring to a boil, reduce to medium heat, and cook for 18 to 20 minutes until very tender.

3. 3

   While the rutabaga cooks, combine in a bowl 15 ml (1 tbsp) olive oil, 2 minced garlic cloves, the lemon zest, 15 ml (1 tbsp) lemon juice, the ground cardamom, ground cumin, half the salt, and half the black pepper.

4. 4

   Pat the salmon fillets dry with paper towels and rub them all over with the cardamom-lemon mixture. Let them rest for 10 minutes while you prepare the vegetables.

5. 5

   In another bowl, toss the Brussels sprouts with the remaining 15 ml (1 tbsp) olive oil, the remaining garlic clove, the sesame seeds, the rest of the salt, and the rest of the black pepper.

6. 6

   Spread the Brussels sprouts on the prepared pan or dish and roast at 425°F / 220°C for 10 minutes.

7. 7

   Remove the pan from the oven, push the Brussels sprouts to the sides, and place the salmon fillets in the center. Roast everything together for 10 to 12 more minutes at 425°F / 220°C, until the salmon is just cooked and the sprouts are browned at the edges.

8. 8

   Drain the cooked rutabaga well and return it to the pot. Add the vegetable broth, Greek yogurt, and the remaining 15 ml (1 tbsp) lemon juice if you want a brighter flavor. Mash or blend until smooth but still rustic.

9. 9

   Stir half of the chopped chives into the mash and adjust salt and pepper if needed.

10. 10

    Serve a bed of rutabaga mash on each plate, place a salmon fillet on top or alongside, and add the sesame Brussels sprouts. Finish with the remaining chives over the top.