Baked Fish With Shaved Brussels Sprout Salad Recipes

SHAVED BRUSSELS SPROUT SALAD

Shaved Brussels Sprout Salad image

The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1 small garlic clove, minced
2 tablespoons olive oil
1 pound Brussels sprouts, halved and thinly sliced
1 small red onion, halved and thinly sliced
1/3 cup dried cherries, chopped
1/3 cup chopped pecans, toasted

Steps:

Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.

Nutrition Facts : Calories 156 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

BAKED FISH WITH SHAVED BRUSSELS SPROUT SALAD

Baked Fish with Shaved Brussels Sprout Salad image

I like baking fish as it keeps my stove from becoming a mess and also results in a light, tender and moist fillet. While the fish bakes, I make a simple salad of shaved Brussels sprouts, chickpeas and arugula (but you could use baby kale or spinach). Piling it high on top of the fish keeps the salad from wilting and getting too soggy.

Provided by Megan Mitchell

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 large lemon, zested and juiced
1 tablespoon coriander
1 1/2 teaspoons mustard powder
1 teaspoon sweet paprika
1 teaspoon ground ginger
1/2 teaspoon garlic powder
Kosher salt and freshly cracked black pepper
2 pounds turbot or other mild white fish fillets
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound Brussels sprouts, trimmed, halved and thinly shaved
2 ounces wild arugula, roughly chopped (you can substitute other arugula, baby kale or spinach; see Cook's Note)
One 15.5-ounce can chickpeas, rinsed, drained and roughly chopped
1 cup walnut halves and pieces, toasted
2 tablespoons red wine vinegar
1 tablespoon orange blossom honey
1 tablespoon Dijon mustard

Steps:

Preheat the oven to 425 degrees F. Line 1 large or 2 medium sheet pans with parchment paper.
In a small bowl, combine the lemon zest, coriander, mustard powder, paprika, ginger, garlic powder, 1 1/2 teaspoons salt and 1 teaspoon black pepper. Mix together and set the rub aside.
Place the fish on the prepared sheet pan(s) and drizzle both sides with extra-virgin olive oil. Sprinkle the rub on both sides, making sure the fish is entirely coated. Bake until easily flaked with a fork, 15 to 20 minutes.
Meanwhile, combine the sprouts, arugula, chickpeas and walnuts in a large bowl.
In another small bowl, combine the lemon juice, 1/4 cup olive oil, vinegar, honey, Dijon and a pinch each of salt and pepper. Whisk together then pour the dressing over the salad. Toss, taste and adjust the seasoning, if necessary.
Carefully transfer the cooked fish to a shallow serving platter-if it breaks just piece it back together. Top with the salad and serve.

ROASTED BRUSSELS SPROUTS SALAD RECIPE BY TASTY

Roasted Brussels Sprouts Salad Recipe by Tasty image

Looking to shake up your salad routine? We have just the recipe for you. Brussels sprouts are the star of the show here, and they get roasted in the oven with garlic powder until they're perfectly charred. The whole salad is topped with a homemade creamy balsamic dressing you'll want to make a big batch of for later.

Provided by Tiffany Lo

Categories Lunch

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 lb brussels sprouts
salt, to taste
pepper, to taste
1 teaspoon garlic powder
2 tablespoons olive oil
¼ cup greek yogurt
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ tablespoon dijon mustard
1 clove garlic, minced
salt, to taste
pepper, to taste
½ lb mixed greens
⅓ cup carrot, shredded
⅓ cup almond, sliced
⅓ cup dried cranberry
⅓ cup shredded parmesan cheese

Steps:

Cut the stems off the brussels sprouts, then cut into quarters.
Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
Lightly grease the baking sheet with oil and spread evenly.
Bake for 20-25 minutes at 400°F (200°C).
For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
Pour dressing over the salad and mix well.
Enjoy!

Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 21 grams, Fiber 6 grams, Protein 10 grams, Sugar 12 grams

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