Random Single Gal Recipe: Goopy Paltrow’s Sriracha & Lime Salmon With MomoFAKEu Brussels Sprouts

Here’s the honest truth about how I typically come up with recipes. I either eat something at a restaurant or at a friend’s home that I like and try to replicate it based on the primary flavors I taste and am able to identify, or I see a recipe somewhere, vaguely skim it, go to the grocery store without a list of ingredients and then wing it. I rarely follow a single recipe, I often combine elements of different recipes that I like, and am really only anal about sticking to a recipe when it comes to cook time and temperature. Measurements, especially for things like seasoning, are not exact, and I adjust them to taste. You should approach my recipes with the same sense of … I dunno … haphazardness.

That’s basically the story of how one of my favorite healthy and delicious random single gal recipes came to be. A few months ago, I saw a photo of a salmon recipe from Gwyneth Paltrow’s cookbook, noted the fact that the recipe had “Sriracha” and “lime” in its name and was like, “Oh yeah, that would go good together. I’ll try that!” And on another occasion, I had dinner at Momofuku in New York City, ordered their famed Brussels sprouts, devoured the whole bowl and have been refining my own, more simplistic version ever since. And now, I present both of these recipes to you, which pair together for the perfect single gal supper. (Obviously, you can make any of my recipes for more people, by doubling/tripling/etc. the ingredients and adjusting the cook time if necessary.)

Sriracha & Lime Salmon


  • Salmon filet, whatever portion size you feel like cooking/eating
  • Juice of 1 fresh lime, squeezed
  • 1 clove garlic, minced
  • 2 tsp. Sriracha
  • 1 tsp. honey
  • olive oil
  • salt and pepper to taste

MomoFAKEu Brussels Sprouts


  • Brussels sprouts, however many you want to eat (if they’re the big ones, not the babies, cut them in half)
  • 2 tsp. Sriracha (but keep it out because you’ll add a little more before serving)
  • 1 clove garlic, minced
  • 2 tsp. olive oil
  • red wine vinegar or apple cider vinegar
  • salt and pepper to taste

To Prepare:

1. Preheat over to 420 degrees and line a good-sized baking sheet with foil. To prep the salmon, combine the lime juice, minced garlic, Sriracha, honey, and a drizzle of olive oil in a bowl and wisk. Add the salmon filet and coat, letting it sit for up to a half hour.

2. Meanwhile, to prep the Brussels sprouts, mix the Sriracha, minced garlic, olive oil and a couple splashes of whatever vinegar you have in a bowl. Add the Brussels sprouts and toss to coat, then season with salt and pepper and toss some more.

3. Put the salmon (if it has skin, put it skin side down) on one side of the the lined baking sheet, and put the Brussels sprouts on the other side in a single, even layer. (Hold on to the bowl you tossed them in.) Bake in the over for about 15 minutes, flipping the Brussels sprouts about halfway through so they start to brown evenly.

4. Remove the salmon from the over and let it rest on your plate while the sprouts cook for five more minutes. Remove the sprouts and put them back in the bowl you originally had them in. Add a small squeeze of Sriracha, a small pinch of salt and a small splash of vinegar to the hot roasted Brussels sprouts, toss one more time and then plate.

5. Sit, eat, and then stare forlornly at your empty plate wishing you had more.