Coffee Baked Beans & Salmon with Roasted Brussels Sprouts

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