An easy and tasty meal with a kick!
I find myself making this panko encrusted salmon and warm Asian brussel salad meal pretty regularly.
After eliminating most meat a few years, ago, I have leaned heavily on seafood as a primary source of protein. I purchased most of my ingredients from Trader Joe's as they have great wild caught salmon and pre-shaved brussel sprouts which eliminates a step for me. I hope you enjoy this easy and tasty meal that packs a kick, as much as I do!
INGREDIENTS:
Salmon Bites
Wild Caught Salmon Steak
Panko Breadcrumbs
Vegan Mayo
Sriracha
Coconut Oil (or Avocado Oil)
Fresh Cilantro
Fresh Jalapeño
S + P
DIRECTIONS:
Slice the salmon into bite-size pieces and set aside.
Mix vegan mayo, sriracha, S+P in a bowl.
Toss the salmon bites in the sauce.
Put panko breadcrumbs in a separate bowl and toss in the salmon bites until fully covered.
Add coconut or avocado oil to a non-stick pan and put burner on a high temperature.
Once the pan is sizzling, add the salmon bites and quickly sear on each size - 1 to 2 min each side, based on how well done you like your fish.
Garnish with chipped cilantro and thinly sliced jalapeño pepper.
Dip salmon in soy sauce or make extra mayo sriracha sauce.
INGREDIENTS:
Warm Brussel Salad:
Shaved Brussel Sprouts
Dried Cranberries
Crumbled Blue Cheese
Soy Sauce
Avocado Oil
Balsamic Glaze
S + P
DIRECTIONS:
Turn the burner on medium heat and add avocado oil, shaved brussel sprouts, soy sauce, salt and pepper. Toss until warm and fully covered.
Place in a bowl and toss with dried cranberries and blue cheese crumbles.
Plates then top with balsamic glaze.
TIP - if making without salmon, add chopped turkey sausage for a protein source.
ENJOY and please share if you make this dish!
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