Salmon with Brussels Sprout Red Cabbage and Fennel Slaw
Salmon with Brussels Sprout, Red Cabbage, and Fennel Slaw: Enjoy a delightful combination of seared salmon and a refreshing slaw of Brussels sprouts, red cabbage, and fennel.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zalliefamilymarkets.com.
Cooking tools:
- Instant-read thermometer
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
- Stove
- Plate
Ingredients
- 1 medium shallot, finely chopped
- 3 tbsp olive oil, divided
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 Brussels sprouts, trimmed and thinly sliced (about 3 cups)
- 1 medium fennel bulb, thinly sliced, fronds reserved for garnish, if desired
- 1 cup thinly sliced red cabbage
- 4 skinless salmon fillets (about 1 1/4 pounds)
- ⅓ cup pomegrante arils
- 2 tbsp roasted salted pepitas
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