Jun 15, 2016 2 min read

This creates a beautiful and tasty meal. My Lemon-Ginger-Dressed Brussels Sprout Salad with Citrus Glazed Salmon makes enough for two people.

Lemon-Ginger-Dressed Brussels Sprout Salad with Citrus Glazed Salmon

Ingredients

Dressing

1 tablespoon fresh grated ginger root

1 tablespoon white wine vinegar

1/4 cup olive oil

1 tablespoon honey

1/8 teaspoon cinnamon

1 teaspoon salt

Citrus glaze/marinade

1 tablespoon fresh grated ginger root

2 tablespoons brown sugar

1 teaspoon lemon zest

1 teaspoon salt

1/4 cup olive oil

1/4 cup orange juice

1 tablespoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 pieces of salmon

Brussels Sprout Salad

10 fresh raw Brussels sprouts

1 small head of radicchio lettuce, chopped

1/2 of a red delicious apple, cut into thin slices and chopped

1/2 cup toasted walnuts

1/4 cup shaved white cheddar cheese

Make the citrus glaze and pour it into a large zipped bag and add two pieces of salmon. Seal tightly and marinate overnight or at least 6 hours. Remove the salmon and place in a skillet over medium-high heat, turning once to preferred doneness.

Make dressing and set aside.

Bring a large pot of water to a boil. Cut the bottoms off the Brussels sprouts, peel the leaves off individually and place in a large bowl. Blanch the leaves in the boiling water for 2 minutes. Fill the bowl with ice and water. Strain the leaves and place into the ice water. Remove the leaves and mix with the radicchio lettuce. Place into two bowls and add the apples, nuts and cheese to each bowl. Top with the dressing and finished salmon.