Salmon Potato and Brussels Sprout Boats
- Cook
- 12 min
- Difficulty
- Easy
Ingredients
- 2 (4-ounce) filets salmon
- 1 can diced potatoes, drained, and rinsed
- 6 ounces brussels sprouts
- 2 tablespoons salted butter
Directions
- Whisk together the sauce ingredients and set aside. Rinse and let potatoes drain well. Slice brussels sprouts into quarters.
- Make two round tin foil boats just a tad smaller than your Blackstone Basting Cover using double layers of tin foil
- Add the brussels sprouts and potatoes divided evenly into the foil, leaving room in the center for the fish.
- Toss half of the sauce, about two spoonsful, with the vegetables. Rinse and pat dry salmon well. Dry fish is key!
- 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.
- Set your Blackstone to medium to medium-high heat and place foil on the griddle.
- 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
- Serve with lemon wedge, garnish with parsley.