Note: The salad recipe is not an original, and is just slightly modified from a recipe I found online
Ingredients
- 1 salmon filet
- Chimichurri seasoning (I bought this at a butcher counter, and you can probably find something similar online – any seasoning of choice will work for this recipe)
- Seseme seeds
- 1 bunch of fresh kale
- 10 brussel sprouts
- manchego cheese
- 4 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- salt + pepper
Instructions
- Prep the salmon by rubbing chimichurri seasoning and sesame seeds on top of salmon, and set aside
- Add kale to a large bowl, and massage for about a minute (this really does help to tenderize the kale!)
- Slice the brussel sprouts into slivers (or you can buy the brussel sprouts pre shaved), and add to the bowl with the kale, and set aside
- In a medium pan, heat a dash of olive oil over medium heat
- Once oil is hot, place salmon in pan, skin side down. Cover pan with a lid and let salmon cook for roughly 15-20 minutes (or until cooked through). Prior to removing salmon from pan, flip salmon to char the seasoning for about a minute or two.
- While salmon is cooking, combine olive oil, apple cider vinegar, mustard, salt + pepper in a small bowl and combine (this is your salad dressing)
- Pour salad dressing over kale, brussel mixture and toss. Top with shaved manchego cheese.
- Serve salmon with salad, and top with pepper if desired
Sprinkle Twist 