Ingredients:

For the Salmon:

1 pound salmon fillets

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon grated ginger

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes

For the Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Sauce:

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon fresh lemon juice

1/4 teaspoon garlic powder

Instructions:

Make the Marinade: In a small bowl, combine soy sauce, honey, rice vinegar, ginger, garlic powder, and red pepper flakes.

Marinate the Salmon: Place salmon in a shallow dish and pour the marinade over it. Marinate for at least 30 minutes, or up to 2 hours.

Prepare the Brussels Sprouts: Toss Brussels sprouts with olive oil, salt, and pepper.

Cook the Salmon and Brussels Sprouts: Grill or broil salmon and Brussels sprouts for 5-7 minutes per side, or until cooked through.

Make the Sauce: In a small bowl, combine mayonnaise, Dijon mustard, honey, lemon juice, and garlic powder. Mix well.

Assemble the Bowls: Serve salmon and Brussels sprouts over rice or quinoa. Drizzle with sauce.

Tips:

For a spicier dish, add more red pepper flakes to the marinade.

You can use different types of fish, such as halibut or cod.

Serve with your favorite side dishes, such as roasted vegetables or a side salad.