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Coffee Baked Beans & Salmon with Roasted Brussels SproutsCoffee Baked Beans & Salmon with Roasted Brussels Sprouts

Coffee Baked Beans & Salmon with Roasted Brussels Sprouts


By: Suzanne - Jacksonville, FL - 2016 Recipe Contest
Ingredients:

Featured ingredient: Breakfast Blend Coffee 10 oz. Bag Ground

  • 4 (4 oz) salmon fillets
  • ½ + ¼ cup Door County Breakfast Blend, brewed, Coffee (½ cup for the salmon; ¼ cup for the beans)
  • 1 tbsp balsamic glaze
  • 4 slices bacon, chopped
  • 1 sweet onion, diced
  • 1 (28 oz) can baked beans
  • ¼ cup BBQ sauce
  • ¼ cup brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 lb Brussels sprouts; cut in half from top to bottom (or in quarters if on the larger size)
  • 2 tbsp olive oil
  • Salt, to taste
  • Pepper, to taste
  • 2 tbsp parmesan
  • 1 tbsp lemon juice
  • 4 tbsp butter

Instructions:

  1. Preheat the oven to 350 degrees
  2. Place the salmon in a plastic bag or airtight container with the ½ cup brewed Door County Breakfast Blend and 1 tbsp balsamic glaze; let marinate for at least 2 hours
  3. Cook the chopped bacon in a pot over medium heat until browned (about 10 minutes)
  4. Remove with a slotted spoon and drain on paper towels; be sure to keep the bacon grease in the pot
  5. Add the chopped onions to the same skillet with the bacon grease and cook for 15 minutes over medium-low heat, or until caramelized; remove the pot from the heat
  6. Add the bacon back to the skillet as well as the beans, bbq sauce, brown sugar, apple cider vinegar, ¼ cup brewed Door County Breakfast Blend and Dijon mustard; stir and pour in a greased 8” baking dish and bake for 2 hours
  7. With 1 hour left for the beans to bake, place the Brussels sprouts on a non-stick baking pan; drizzle with the olive oil and season with salt and pepper; bake for 20 minutes, toss and bake an additional 15 minutes; transfer them to a bowl and toss with the parmesan and lemon juice; set aside
  8. With 15 minutes left for the beans to bake, remove the salmon fillets from the marinade and heat a cast iron skillet over medium heat; add 2 tbsp butter and sear the salmon for 3 minutes on one side; add 2 more tbsp of the butter, flip the fillets and sear an additional 15 minutes
  9. Remove the beans from the oven and let sit for 5 minutes before serving
  10. To serve, place a serving of the beans on each plate, top with a portion of the Brussels sprouts and one piece of the salmon