Shredded Brussels sprouts and salmon | Heart and Stroke Foundation

Ingredients

• 1 lb (454 g) large fresh Brussels sprouts, trimmed
• 2 tsp extra virgin olive oil (10 mL)
• 2 shallots, thinly sliced
• 1 clove garlic, minced
• 3 tbsp white wine vinegar (45 mL)
• 1 red bell pepper, diced
• 2 tbsp Dijon mustard (25 mL)
• 2 tbsp chopped fresh parsley (25 mL)
• 1/4 tsp fresh ground pepper (1 mL)
• 4 skinless salmon portions, about 1 lb/500 g total