Description
Pan-fried herbs, red chili peppers and sunflower seeds adorn this succulent seafood dish. The salmon just melts in your mouth so beautifully! The slow cooking method is absolutely spot on for this. I really loved the tanginess of the dressing and the crunch of the apples with the creamy avocado and roasted Brussels sprouts.
Ingredients
Brussels Sprouts:
2 cups medium-sized Brussels sprouts, blanched, shocked, and cut in half
1/4 cup California Olive Ranch Arbequina olive oil
1 Tbsp. kosher salt
Black pepper, freshly milled, to taste
Dressing:
1/2 cup lime juice
1/4 cup Champagne vinegar
1/4 cup California Olive Ranch Arbequina olive oil
1 Tbsp. Dijon mustard
1 tsp. whole grain mustard
2 tsp. honey
1 1/2 tsp. Tabasco
2 tsp. kosher salt
Salmon:
4 1/2 oz. Salmon or Arctic Char fillet without skin, cut on slight bias
California Olive Ranch Arbequina olive oil
1 sprig rosemary
Dish:
1 Tbsp. extra virgin olive oil
1/2 cup basil, picked, roughly chopped
1/4 cup mint, picked, roughly chopped
2 Tbsp. sunflower seeds, toasted
1/2 piece Red Fresno chili, thinly sliced with seeds
1/2 large avocado, 1/2-inch cubes
1/4 Mutsu apple, 1/2-inch dice with skin and held in lemon water
3 Tbsp. dressing (see recipe)
1 lime for zesting
Maine sea salt, coarse
Black pepper, freshly milled
Cooked salmon (see recipe)
Instructions
Brussels Sprouts:
Fill a large pot with water and bring to a rapid boil. Blanch Brussels sprouts in small amounts for 2 minutes or until tender but not fully cooked. Shock in ice water and dry on towels. Preheat oven to 400°F. In a hot sauté pan, add olive oil, Brussels, salt, and pepper to taste. Place in the oven; cook for about 5-8 minutes, stirring occasionally to ensure even roasting. Remove from oven; transfer onto paper towel lined tray.
Dressing:
In a mixing bowl, combine together and whisk.
Salmon:
Heat oven to 200°F. Salt salmon on both sides, coat with olive oil, and place in a small baking dish or sauté pan. Top with rosemary and cover with two layers of plastic wrap. Place pan in oven; cook for about 12 minutes or until salmon begins to turn more opaque with bits of white albumen on the edge.
Dish:
Using the same pan the Brussels were roasted in, on medium-high heat, add olive oil and quickly fry leaves of basil and mint. Add sunflower seeds and chili; toss. Plate Brussels on a platter, sprinkle evenly with avocado and apple. Drizzle dressing, top with herb mix, then salmon. Finish with lime zest, sea salt and black pepper.
Notes
Can be prepared with the Epicurious 10" Open Fry Pan. Reprinted with permission from Dan Kluger.
Nutrition
- Serving Size:
- Calories: 847
- Sugar: 11.3 g
- Sodium: 3440.1 mg
- Fat: 77.6 g
- Saturated Fat: 10.9 g
- Carbohydrates: 27.9 g
- Fiber: 8 g
- Protein: 18.5 g
- Cholesterol: 35.1 mg
