Wild Alaskan Salmon With Brussels Sprouts and Walnut-Lemon Vinaigrette
By: Kristi Rimkus
Published: Thursday, December 3, 2009 - 11:39am

Ingredients




4 ounces filets wild Alaskan Salmon
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
4 teaspoons whole-grain or Dijon mustard
3 tablespoons parsley, minced
1 1/2 tablespoons thyme, minced
1 teaspoon salt
Freshly ground pepper to taste

Preparation

1 Preheat oven to 400 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 7 Servings: 4 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

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.