Recipe
Salad
Pan-Seared Salmon with Brussels Sprouts
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Pan-Seared Salmon | ||
| 1 tsp. chili powder | ||
| 1 tsp. cumin | ||
| ½ tsp. brown sugar | ||
| 2 (5 oz each) salmon filets | ||
| Dill Sauce | ||
| ⅓ c. plain Greek yogurt | ||
| Zest and juice of half a lemon | ||
| ½ tbsp. diced shallot | ||
| ½ tsp. horseradish | ||
| ¼ tsp. sliced fresh dill | ||
| ¼ tsp. garlic salt | ||
| Brussels Sprouts | ||
| 1 dozen Brussels sprouts, trimmed and outer leaves removed | ||
| ¼ c. sliced radicchio | ||
| Zest and juice of 1/2 lemon | ||
| Zest and juice of 1/2 orange | ||
| ½ shallot, diced | ||
| ¼ c. olive oil | ||
| ¼ c. shredded Pecorino Romano cheese |
Directions
- To prepare salmon, mix chili powder, cumin and brown sugar in a small bowl. Rub evenly onto each salmon filet.
- Heat olive oil in a skillet over medium-high heat. Place salmon in skillet skin side down. Flip after 3 minutes. Continue cooking until salmon reaches 155 degrees.
- To make dill sauce, place yogurt in a small bowl. Stir in zest and juice of half a lemon. Fold in diced shallot, horseradish, fresh dill and garlic salt.
- Serve a tablespoon on top of each hot salmon fillet.
- To prepare Brussels sprouts, slice Brussels sprout thinly and toss with radicchio in a bowl.
- In a separate bowl, combine zest and juice of 1/2 a lemon and zest and juice of 1/2 an orange. Stir in diced shallot. Whisk in olive oil and pour over Brussels sprouts mixture. Sprinkle with cheese.
Recipe Source:
Hy-Vee chefs.