Wild Alaskan Salmon With Brussels Sprouts and Walnut-Lemon Vinaigrette

Ingredients

4 mediums red potatoes, cubed into bite sized pieces
1 pound Brussels sprouts, trimmed and quartered
6 tablespoons walnut oil
4 tablespoons minced shallot
2 teaspoons freshly grated lemon zest
5 tablespoons lemon juice
3 tablespoons parsley, minced
1 1/2 tablespoons thyme, minced
1 teaspoon salt
Freshly ground pepper to taste

Preparation

2
Place Brussels sprouts and potatoes in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, 7 to 8 minutes.
3
Meanwhile, whisk oil, shallot, lemon zest, lemon juice, mustard, thyme and parsley, salt and pepper in a medium bowl.
4
Spray foil large enough to enclose salmon with cooking spray. Top salmon with 1/2 dressing mixture, and enclose in foil. Cook 20 – 25 minutes until salmon just barely flakes at the thickest part. It will continue to cook after you remove it from the oven, so take care not to overcook.
5
Toss potatoes and brussel sprouts with remaining dressing.
6
NUTRITION FACTS
8
Amount Per Serving
9
Calories: 651
10
Total Fat: 26.43g
11
Cholesterol: 51mg
12
Sodium: 102mg
13
Total Carbs: 68.82g
14
Dietary Fiber: 10.58g
15
Sugars: 6.18g
16
Protein: 35.32g

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About

I admit, this meal is not inexpensive. Wild Alaskan salmon and walnut oil aren’t cheap. However, if you want to treat yourself to a wonderful dinner, try this recipe from Eating Well.

The original recipe was a brussel sprouts recipe. I added salmon, red potatoes, parsley and thyme to really make this a meal you will love.
I’ve never used walnut oil. I repeat that it’s expensive, so I will use it sparingly, but it really added a warmth of flavor to the whole meal.

Yield:

4

Added:

Thursday, December 3, 2009 - 11:39am

Creator:

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