1Brussels sprouts, trimmed and thinly sliced (about 3 cups)
1medium fennel bulb, thinly sliced, fronds reserved for garnish, if desired
1cupthinly sliced red cabbage
4skinless salmon fillets (about 1 1/4 pounds)
⅓cuppomegrante arils
2tbsproasted salted pepitas
1
In large bowl, whisk shallot, 2 tablespoons oil, vinegar, mustard, and 1/4 teaspoon each kosher salt and pepper; fold in Brussels sprouts, fennel and cabbage. Makes about 6 cups.
2
Sprinkle both sides of salmon with 1/2 teaspoon kosher salt. In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add salmon; cook 8 minutes or until internal temperature reaches 145°, turning once.
3
Serve salmon topped with slaw, pomegranate arils and pepitas garnished with fennel fronds, if desired.
Ingredients
1medium shallot, finely chopped
3tbspolive oil, divided
2tbspapple cider vinegar
1tbspDijon mustard
1Brussels sprouts, trimmed and thinly sliced (about 3 cups)
1medium fennel bulb, thinly sliced, fronds reserved for garnish, if desired
1cupthinly sliced red cabbage
4skinless salmon fillets (about 1 1/4 pounds)
⅓cuppomegrante arils
2tbsproasted salted pepitas
Directions
1
In large bowl, whisk shallot, 2 tablespoons oil, vinegar, mustard, and 1/4 teaspoon each kosher salt and pepper; fold in Brussels sprouts, fennel and cabbage. Makes about 6 cups.
2
Sprinkle both sides of salmon with 1/2 teaspoon kosher salt. In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add salmon; cook 8 minutes or until internal temperature reaches 145°, turning once.
3
Serve salmon topped with slaw, pomegranate arils and pepitas garnished with fennel fronds, if desired.
Salmon with Brussels Sprout Red Cabbage and Fennel Slaw
