Close-up of Salmon Bites with Warm Brussels Sprout Slaw, as seen on the Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Salmon Bites with Warm Brussels Sprout Slaw

Getting reviews...
  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 to 6 servings
Salmon is the perfect fast food for a midweek meal. A salmon fillet typically takes about fifteen minutes in the oven, but here Ree cuts her salmon into smaller chunks and broils them in just about ten minutes, while the warm slaw comes together on the stovetop.



  1. Preheat the oven to the broil setting. Line a baking sheet with foil. Heat a large skillet over medium-low heat.
  2. Put the salmon in a bowl, add the curry powder, salt, pepper and 2 tablespoons of the oil and toss to coat the salmon. Transfer the salmon to the prepared baking sheet, spacing it evenly. Broil until golden, 8 to 10 minutes.
  3. Add the butter and remaining 2 tablespoons oil to the skillet and increase the heat to medium high. Let the butter melt, then add the scallion whites, bell peppers and jalapeño, if using, and cook, stirring, for 30 seconds. Add the Brussels sprouts and cook, stirring, until cooked down and beginning to brown, 3 to 4 minutes.
  4. While the slaw cooks, make the sauce by stirring together the soy sauce, garlic, ginger, honey, rice wine vinegar and a couple tablespoons of water in a small pitcher or bowl. Add the sauce to the skillet, stirring to combine. Cook for an additional minute, reducing the sauce slightly.
  5. Transfer the slaw to a platter. Top with the salmon and scallion greens. Squeeze over the lime juice.