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.
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.
Makes about 6 cups.
- 23 g Total fat
- 3 g Saturated fat
- 90 mg Cholesterol
- 591 mg Sodium
- 19 g Carbohydrates
- 7 g Fiber
- 8 g Sugars
- 0 g Added sugars
- 38 g Protein
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Nutritional Information
- 23 g Total fat
- 3 g Saturated fat
- 90 mg Cholesterol
- 591 mg Sodium
- 19 g Carbohydrates
- 7 g Fiber
- 8 g Sugars
- 0 g Added sugars
- 38 g Protein
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.
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.
Makes about 6 cups.