Go Back
–+ servings
Shredded brussels sprouts salad mixed with a lovely maple balsamic vinaigrette and topped with pan-seared salmon- crispy, crunchy and bursting with fresh sweet and savory flavors.

Shredded Brussels Sprouts Salad with Salmon and Maple Balsamic Vinaigrette

Print Recipe
Shredded brussels sprouts mixed with a lovely maple balsamic vinaigrette and topped with pan-seared salmon- crispy, crunchy and bursting with fresh sweet and savory flavors.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 488
Author Kim

Ingredients

For the salad:

  • 12 oz. brussels sprouts
  • 1/2 cup cooked quinoa
  • 1 apple chopped
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup pomegranate seeds arils or dried craisins

For the salmon:

  • 4 4 oz. salmon fillets
  • extra virgin olive oil
  • sea or Himalayan salt
  • pepper

For the maple balsamic vinaigrette:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea or Himalayan salt
  • 1/8 teaspoon pepper

Instructions

  • Wash the brussels sprouts thoroughly. Cut off the core and then slice them as thin as you can.
  • Combine shredded brussels sprouts with all other salad ingredients in a large serving bowl and set aside.
  • For the salmon, brush both sides with extra virgin olive oil then season liberally with salt & pepper. Place the salmon skin side down in an oil-brushed skillet over medium-high heat then cook for 3-4 minutes. Flip the salmon then peel off the skin** and cook for 1-2 more minutes. Once the salmon is cooked through remove to plate, lined with a paper towel.
  • While salmon is cooking, you can mix all vinaigrette ingredients with in a small jar with lid. Simply put the lid on the jar and shake to thoroughly combine.
  • Pour vinaigrette over salad and toss to combine. Serve salad in 4 large bowls and top each salad with a salmon filet. Add salt and pepper as needed. Enjoy!

Notes

*Salad recipe makes 6 cups.
**This method of cooking the salmon skin then peeling it off is MUCH easier than trying to get it off while raw.

Nutrition

Calories: 488kcal | Carbohydrates: 25g | Protein: 29.7g | Fat: 30.9g | Saturated Fat: 5.7g | Cholesterol: 62.4mg | Sodium: 111.4mg | Fiber: 5.6g | Sugar: 11.2g