Roasted Salmon Salad with Crunchy Vegetables

Name: Roasted Salmon Salad with Crunchy Vegetables
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 4 serving(s)
Ingredients: 12 Brussels sprouts, peeled into leaves; 1/2 lb (225 g) sugar snap peas, sliced; 1 1/2 lb (675 g) salmon fillet, skinless and cut into 4 pieces; 1/4 cup (60 ml) olive oil; 3 tbsp (45 ml) lemon juice; 2 tbsp dill, chopped; 3 radishes, diced; 1 green apple, cored and thinly sliced; 1 avocado, chopped; Basil leaves, torn

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Preparation 30 min
Cooking 7 min
Servings 4

Cooking is a lot about taking risks, trying different things and discovering new ways to think about how we eat and prepare our food. That’s why we came up with this vegetable-heavy, not-so-salad salad, replacing your typical lettuce with...Brussels sprout leaves! Tossed with a captivating—and colourful—combo of sugar snap peas, apple, avocado, radishes and soft pink slivers of seared salmon, this visual feast is topped with torn basil for a herbaceous hit in every balanced bite.

Featured in RICARDO Magazine FALL 2018 (p. 50)

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 12 Brussels sprouts, peeled into leaves
- 1/2 lb (225 g) sugar snap peas, sliced
- 1 1/2 lb (675 g) salmon fillet, skinless and cut into 4 pieces
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) lemon juice
- 2 tbsp dill, chopped
- 3 radishes, diced
- 1 green apple, cored and thinly sliced
- 1 avocado, chopped
- Basil leaves, torn

Preparation

- In a pot of boiling salted water, cook the Brussels sprouts and sugar snap peas for 2 minutes or until al dente. Cool in ice water. Drain.
- In a non-stick skillet over high heat, cook the salmon in 1 tbsp (15 ml) of the oil for 2 minutes per side or until the salmon is cooked but still pink inside. Season with salt and pepper. Drain on a paper towel. Flake the fish into large pieces.
- In a bowl, combine the remaining olive oil with the lemon juice, dill and radishes.
- On a serving platter, arrange the Brussels sprout leaves, sugar snap peas, salmon, apple and avocado. Drizzle with the vinaigrette. Garnish with the basil.

Roasted Salmon Salad with Crunchy Vegetables

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