Broiled Salmon with Warm Shredded Brussels Sprouts Salad
This is Tarah, I originally posted this recipe for on my recipe blog, What I Gather. You can view the original post on my blog, along with my other fresh, nutritious recipes, or simply read on to see the full recipe.
For some reason, I don’t usually associate seafood with fall and winter cooking. I always imagine seafood being served with grilled veggies or a crisp, green salad, but salmon was half off at the grocery store so what did you expect me to do?
I wanted to make this meal a little more winter-focused so I paired it with a shredded brussels sprouts salad mixed with lemon juice, dried cranberries and pistachios. There isn’t much growing around here right now, but if you do have some brussels sprouts around, this dish is a new and unique way to use them.The flavors were absolutely delicious together!
Do you cook seafood in the fall/winter? How do you typically prepare it?
Broiled Salmon with Warm Shredded Brussels Sprouts Salad
Serves: 4
Time: 50 Minutes
Ingredients
>>For the Brussels Sprouts
1 lb brussels sprouts, trimmed
Juice of 1/2 lemon
1/4 cup dried cherries, chopped
1/4 cup pistachios
3 tbsp olive oil, divided
Salt and pepper to taste
>>For the Salmon
1 lb salmon filets
1-2 tbsp olive oil
Juice of 1/2 lemon
Salt and pepper to taste
Directions
>>For the Brussels Sprouts
Heat a medium-sized skillet over medium heat.
While oven is heating, shred brussels sprouts using the shredding disc on your food processor (if you don’t have a food processor, you can cut the sprouts very thin to shred by hand).
Pour brussels sprouts into a large mixing bowl. Add lemon juice, cherries, pistachos, 2 tbsp of the olive oil and salt and pepper. Stir until well combined.
Add remaining 1 tbsp of olive oil to the skillet. Once hot, add brussels sprouts mixture to skillet. Cook over medium heat, stirring often, for 5 minutes. Brussels sprouts should be tender.
>>For the Salmon
Heat oven to broil and set the rack about 4 inches away from the heat source.
Place salmon on a baking sheet and brush generously on both sides with olive oil to keep it from sticking. Leave salmon skin side down on pan.
Squeeze lemon juice over salmon filets and sprinkle with salt and pepper.
Place in the oven to broil for five minutes.
After five minutes, remove salmon from oven and flip to other side. Broil for and additional five minutes.
At this point, check the salmon with a fork to see if it is cooked through and flakes easily (this will depend on the thickness of your filets). If necessary, flip again and broil for an additional 3-5 minutes.
Remove the salmon from the oven and cut into individual filets if necessary. Salmon can be eaten with or without the skin. Serve with brussels sprouts salad on the side.
