I admit, this meal is not inexpensive. Wild Alaskan salmon and walnut oil aren’t cheap. However, if you want to treat yourself to a wonderful dinner, try this easy brussels sprouts recipe from Eating Well magazine.
The original recipe was a brussels sprouts recipe. I added salmon, red potatoes, parsley and thyme to really make this a meal you will love.
I’ve never used walnut oil. I repeat that it’s expensive, so I will use it sparingly, but it really added a warmth of flavor to the whole meal.
- 4 - 4 oz filets wild Alaskan Salmon
- 4 medium red potatoes, cubed into bite sized pieces
- 1 pound Brussels sprouts, trimmed and quartered
- 6 tablespoons walnut oil
- 4 tablespoons minced shallot
- 2 teaspoon freshly grated lemon zest
- 5 tablespoon lemon juice
- 4 teaspoons whole-grain or Dijon mustard
- 3 tablespoons parsley, minced
- 1 1/2 tablespoons thyme, minced
- 1 teaspoon salt
- Freshly ground pepper to taste
- Preheat oven to 400
- 1. Place Brussels sprouts and potatoes in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, 7 to 8 minutes.
- 2. Meanwhile, whisk oil, shallot, lemon zest, lemon juice, mustard, thyme and parsley, salt and pepper in a medium bowl.
- 3. Spray foil large enough to enclose salmon with cooking spray. Top salmon with 1/2 dressing mixture, and enclose in foil. Cook 20 - 25 minutes until salmon just barely flakes at the thickest part. It will continue to cook after you remove it from the oven, so take care not to overcook.
- 4. Toss potatoes and brussel sprouts with remaining dressing.
Amount Per Serving
Total Fat: 26.43g
Total Carbs: 68.82g
Dietary Fiber: 10.58g
Old Weight Watchers Points 14
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