Salmon With Kale And Brussels Sprout Slaw Recipe

Cooking Directions

• STEP 1.Start by preparing the slaw. Thinly slice the kale and Brussels sprouts, and place them in a large bowl.
• STEP 2.In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
• STEP 3.Pour the dressing over the kale and Brussels sprouts, and toss well to coat. Let the slaw sit for about 10 minutes to allow the flavors to meld.
• STEP 4.Meanwhile, season the salmon fillets with salt and pepper. Heat a large skillet over medium-high heat and add a drizzle of olive oil.
• STEP 5.Place the salmon fillets in the skillet, skin-side down, and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 2-3 minutes until cooked through.
• STEP 6.Serve the salmon fillets on a bed of the kale and Brussels sprout slaw. Garnish with additional lemon slices and enjoy!

Cooking Tips

• Make sure to thoroughly dry the salmon fillets before seasoning them. This will help achieve a crispy skin.
• For extra flavor, you can add some minced garlic or herbs to the dressing for the slaw.
• If you prefer your salmon cooked to medium or medium-well, adjust the cooking time accordingly.
• Feel free to customize the slaw by adding other vegetables or toppings such as sliced almonds or dried cranberries.

Storage and Serving

• Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
• The slaw is best enjoyed fresh, but any leftovers can be stored separately in the refrigerator for up to 3 days.
• To serve, simply reheat the salmon in a skillet or microwave until warmed through, and serve with the chilled slaw.