Yogurt Marinated Salmon with Warm Brussels Sprout Salad and Crispy Millet


Yogurt Marinated Salmon with Warm Brussels Sprout Salad and Crispy Millet

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    Servings and Ingredients

    2 (5 oz each) center-cut salmon filets, with skin removed
    ½ c. fat-free Greek yogurt, divided
    ¼ c. Hy-Vee Select extra-virgin olive oil, plus additional for cooking
    1 tbsp. minced ginger
    Zest and juice of 1/2 lemon
    Salt, to taste
    ½ c. cooked millet
    2 scallions, thinly sliced
    6 Brussels sprouts, stem removed and shaved 1/4-inch thick
    2 tbsp. chopped cilantro, plus leaves for garnishing
    ½ c. golden raisins


    1. Lay the salmon filets on a plate and coat evenly with 1/4 cup Greek yogurt. Cover and refrigerate for 1 to 2 hours.
    2. Meanwhile, combine the remaining 1/4 cup yogurt, 1/4 cup olive oil, ginger and lemon juice and zest in a small mixing bowl. Whisk to combine and season with salt to taste; set aside.
    3. Heat a heavy-bottomed non-stick saute pan over high heat. Once hot, lay the salmon filets skin side up and sear for 4 to 5 minutes, until very deep brown (almost black). At this point the salmon should be mostly cooked through. Flip the salmon and lower heat to medium. Cook until the fish has an internal temperature of 140 degrees.
    4. Remove the salmon from the pan and keep warm for serving. Wipe the pan clean with a dry towel and place back over high heat. Once the pan is hot, add some olive oil and millet. Slightly toast until crisp and fragrant, about 1 minute.
    5. Add more olive oil if necessary, then add the scallions. Continue to saute for 30 seconds. Add the Brussels sprouts. Continue to saute for 1 to 2 minutes or until the sprouts just start to brown on the edges. Add 2 tablespoons cilantro and golden raisins. Toss to warm through and season with salt. Keep warm for serving.
    6. To assemble, divide this fresh, warm sprout salad between two plates. Top each with a salmon filet and drizzle liberally with the lemony dressing, garnish with peppery cilantro leaves and serve immediately.

    Recipe Source:

    Hy-Vee chefs.