Sautéed Lemony Salmon with Brussels Sprouts, Onions and Apples
2013-11-06 09:27:58
Serves 4
Prep Time
30 min
Cook Time
18 min
Total Time
48 min
Ingredients
- Salmon - 4 pieces fresh, wild caught salmon, approx. 4-6 oz each, skin on
- 1 cup panko bread crumbs
- Zest of 1 large lemon
- 2 tsp Olive oil
- Salt and freshly ground black pepper to taste
- Brussels Sprouts - 1 small sweet onion, sliced or chopped thinly
- 1 ½ lbs brussel sprouts, trimmed and quartered or shredded
- 4 - 6 garlic cloves, pressed
- 2 apples, peeled, cored and sliced thinly
- 1 Tbsp Olive oil
- 2 Tbsp cider vinegar
- Salt
- Freshly ground pepper
Instructions
- Salmon - Preheat oven to 400*F.
- Add panko, zest, 2 tsp olive oil, salt and pepper to a medium bowl and toss to combine.
- Line a jelly roll pan with parchment paper or a silpat and place the salmon on it skin side down. Top the salmon with the panko mixture.
- Cook on 400* for approx. 10 mins for every inch thickness of fish.
- Brussels Sprouts - Heat olive oil in a 3 quart sauté pan over medium heat. Add the onions, garlic and Brussels sprouts, season with salt and pepper, and cook until just tender, approx. 8 mins.
- Add the sliced apples and cook about 2 minutes. Add the cider vinegar and cook until the apples are tender, approx. 2 minutes more. Season to taste before serving.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/