Brussels Sprouts Kale Salad with Glazed Salmon
Servings Per Recipe: 4
Calories from Fat
To Prepare Maple Dijon Vinaigrette:
In a stainless-steel bowl, whisk together maple syrup, mustard, vinegar, salt and pepper. Slowly whisk in oil until incorporated and emulsified. Cover and refrigerate until ready to use.
To Prepare Cranberry Chipotle Glazed Salmon:
In a stainless-steel bowl, combine apricot preserves, cranberry sauce and chipotle peppers. Mix well. Cover and refrigerate until ready to use. Season salmon with salt and pepper. Heat oil in a sauté pan over medium-high heat. Sear salmon, skin side up, for 2 to 3 minutes on both sides or until lightly browned. Spray a sheet tray with cooking spray. Place salmon, skin side down, on sheet tray. Spread glaze mixture on top of salmon. Finish cooking in a preheated 350-degree Fahrenheit oven for 8 to 10 minutes or until flaky and cooked through. Remove from heat. Serve hot.
To Prepare Brussels Sprouts Kale Salad with Salmon:
In a stainless-steel bowl, add baby kale, Brussels sprouts, sunflower seeds, dried cranberries crumbled blue cheese. Toss gently to evenly distribute. Add dressing. Toss to evenly coat. Divide into four portions, and place 1 serving in center of each service plate. Place 1 piece of salmon on edge of salad. Enjoy immediately!