Salmon Bites with Warm Brussels Sprout Slaw
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 493
- Total Fat
- 34
- Saturated Fat
- 8
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 35
- Cholesterol
- 93
- Sodium
- 659
- Total: 20 min
- Active: 15 min
Ingredients
2 pounds skinless salmon fillet, cut into 1 1/2-inch cubes
2 tablespoons curry powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
2 tablespoons salted butter
3 scallions, thinly sliced, white and green parts separated
1 red bell pepper, thinly sliced
1 jalapeño, thinly sliced, optional
One 12-ounce bag shaved Brussels sprouts
1/4 cup low-sodium soy sauce
1 tablespoon grated garlic
1 tablespoon grated ginger
1 tablespoon honey
1 tablespoon rice wine vinegar
1 lime, halved
Directions
- Preheat the oven to the broil setting. Line a baking sheet with foil. Heat a large skillet over medium-low heat.
- 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.
- 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.
- 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.
- Transfer the slaw to a platter. Top with the salmon and scallion greens. Squeeze over the lime juice.