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Brussels sprout slaw with salmon
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4 salmon fillets
2 tbsp olive oil
1 tbsp salted butter
3 tbsp extra virgin olive oil
1 tsp black mustard seeds
330g Brussels sprouts, thinly sliced
1 red onion, thinly sliced
1 jazz apple, thinly sliced
½ tsp chilli powder
20g pack dill, finely chopped
1 tbsp lemon juice
1 For the slaw, heat the olive oil in a big pan and add the mustard seeds. Once they start to pop, take the pan off the heat, season and add all the remaining slaw ingredients; mix well.
2 Season the salmon. Heat the oil and butter in a medium frying pan and, once hot and bubbly, add the fi sh, skin-side down, and cook for 2 minutes, then turn over. Cook on the other side for 2-3 minutes until the salmon is cooked through and opaque. Divide the slaw between 4 plates and top with the salmon, drizzling over any butter left in the pan. Serve at once.
Typical values per serving:
This recipe was first published in December 2021.
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