Moroccan grilled salmon, roasted brussel sprouts

Grilled Salmon

Modified from the Food Network

1 1/2 cup plain whole-fat yogurt
Juice of 1 lemon
3 Tbsp. Extra-virgin olive oil
6 cloves garlic (roasted)
4 1/2 tsp. ground coriander
4 1/2 tsp. ground cumin
1/2 tsp salt

2 lbs Salmon fillets

Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, and salt in a medium-sized bowl. Place the salmon in an 8x13 baking dish and cover with half the sauce, turning to coat. Cover, and refrigerate for 30 minutes.

Lightly oil a grill pan and preheat on medium-high heat. Place the salmon on the grill skin-side down and cook until opaque in the center, about 6 minutes per side.

Serve with some of the reserved yogurt sauce.

Edit: you can use raw garlic (in fact, the original recipe calls for raw garlic), but you will be immune to vampires for the rest of your life, in addition to losing all the other flavors underneath a wall of garlic taste.

So, my little siblings get just as excited (maybe more excited) about roasted brussels sprouts as they do about dessert. If you have never eaten brussels sprouts, or if you think of them as nasty over-boiled things, then you need to try them roasted.

Roasted Brussel Sprouts

2 lbs raw (not frozen) brussels sprouts
a couple large spoonfulls of bacon fat (or a stick of butter)
Salt

Preheat oven to 400F. Cut off stem ends of brussels sprouts and cut them in half. Melt bacon fat (or butter) and toss brussels sprouts in bacon fat until covered. Sprinkle with salt and put in oven for 40 minutes (until browned), stirring once.