Salmon Potato and Brussels Sprout Boats

Directions

1. 1

   Whisk together the sauce ingredients and set aside. Rinse and let potatoes drain well. Slice brussels sprouts into quarters.

2. 2

   Make two round tin foil boats just a tad smaller than your Blackstone Basting Cover using double layers of tin foil

3. 3

   Add the brussels sprouts and potatoes divided evenly into the foil, leaving room in the center for the fish.

4. 4

   Toss half of the sauce, about two spoonsful, with the vegetables. Rinse and pat dry salmon well. Dry fish is key!

5. 5

   Place a ½ tablespoon of butter in foil and place salmon filet on top of butter. Spread remaining sauce evenly over fish, about 1 spoonful per filet and top each filet with another ½ tablespoon of butter.

6. 6

   Set your Blackstone to medium to medium-high heat and place foil on the griddle.

7. 7

   Cover with your Basting Cover, checking ever 2-3 minutes and mixing vegetables around. Cook time total is around 10-12 minutes, carefully flipping fish over for the last couple minutes

8. 8

   Serve with lemon wedge, garnish with parsley.