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My recipe is an original creation I made off the top of my head. I entered the contest last year and made a salad with salmon now I am making a new dish with Atlantic salmon. I had a lot of fun with this competition last year, that\'s why I\'m excited to be in this again.
My recipe is an original creation I made off the top of my head. I entered the contest last year and made a salad with salmon now I am making a new dish with Atlantic salmon. I had a lot of fun with this competition last year, that\'s why I\'m excited to be in this again.
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Ingredients
- 2 cups Brussel Sprouts
- 3 Salmon Filet
- 2/3 cup Sugar
- 1/3 cup Lemon Juice
- 4 cup Pomegranate Juice
- 1 1/4 cup Olive Oil
- 1 cup Balsamic Vinaigrette low fat
- 3 tbs Garlic
- 2 tbs Salmon Seasoning
- 2 tbs Seafood Seasoning
- 1 tsp Sea Salt
- 1 Pomegranate (for seeds)
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Ingredients
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Servings:
Instructions
- Prepare the Pomegranate sauce the day before preparing the meal.
Pomegranate Sauce
- Pour sugar, lemon juice and pomegranate juice into a pot and let boil for 45 minute to one hour. Once finished cooking, set aside and cool.
Salmon & Brussels Sprouts
- Pour 1 cup of olive oil in a pan and heat at medium high. While the olive oil is heating up, season the salmon filets with salmon seasoning and seafood seasoning. Place filets in the olive oil and cook each side for 5-7 minutes. Once finished, remove from pan and set aside.
- Boil brussels sprouts in a seperate pot for 9 minutes. After heating, turn off the burner. Let them cool or place in cold water to speed up the cooling process. Cut ends of the brussels sprouts off. Then cut them in half (long way). Place them in a container with the low fat vinaigrette.
- Pour 1/4 cup of olive oil in sauce pan and heat at medium high. Pour the brussels sprouts and vinaigrette in the heated sauce pan and season them with sea salt and minced garlic. Sautee until brown while flipping them periodically.
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