Shaved Brussels Sprouts Salad with Flaked Salmon
November 2nd, 2021The Perfect Salad for Your End of Year Dinner Menus
This recipe is featured in our guide for hosting A Wild Alaskan Winter Celebration. To download the full guide with festive menus for every sized gathering this season, enter your email above!
There’s nothing like a crisp, fresh salad to pair with the warm, roasted flavors and textures of fall and winter. This shaved brussels sprouts salad is the It Salad for us, flecked with bits of flaked salmon, tossed in a zesty and sweet lemon-maple vinaigrette.
Raw Brussels sprouts form the base of this salad. Sliced super thin, they’re transformed from a dense autumn veggie into a delightfully light bowl of greens. For the best texture, get them as thin as you can using a mandoline, sharp knife, or food processor with a slicing blade. Make sure you do this safely, especially if you’re slicing with a mandoline.
For the salad dressing, it’s simple: extra-virgin olive oil, fresh lemon juice, maple syrup as a nod to fall flavors, and a bit of garlic and dijon mustard for some added punch.
And finally, you’ll flake in salmon to pull this salad together. We love using hot smoked sockeye salmon in a salad like this due to its intense umami flavor profile. However, if hot smoked sockeye is unavailable to you, try substituting cooked, flaked sockeye to turn this side dish into a meal.
Shaved Brussels Sprouts Salad with Hot Smoked Salmon
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
0 minutes
Total time
15 minutes
Yield
4-6 servings
Ingredients
- 1 pound Brussels sprouts
- ⅓ cup extra-virgin olive oil, plus more if needed
- 2 tablespoons lemon juice, plus more if needed
- 2 teaspoons maple syrup
- 2 teaspoons garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon dijon mustard
- Freshly ground black pepper
- 1 (8-ounce) package Hot Smoked Sockeye Salmon, flaked or 2 (6-ounce) fillets cooked sockeye, flaked
Instructions
1. Rinse and trim ends off Brussels sprouts. Using a mandoline, a sharp knife, or food processor with a slicing blade, thinly slice Brussels sprouts and transfer to a large mixing bowl. Use caution when slicing, especially if using a mandoline.
2. In a small mixing bowl, whisk together olive oil, lemon juice, maple syrup, garlic, salt, mustard, and pepper until emulsified into a dressing.
3. Pour dressing over Brussels sprouts and toss thoroughly to combine. Taste and adjust dressing by adding more olive oil, lemon juice, and salt as needed. If the sprouts taste a little bitter, you can massage the dressing into them for a minute or two.
4. Fold in flaked salmon. Serve immediately or store in refrigerator for up to a day.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
