Yield: Dinner for 2
Total time:
25 min (Inexperienced)
15 min (Experienced)

Ingredients:

Seafood dept.
2 – 4-6oz salmon filets

Veggie dept.
1/4 cup Lime juice
1/2 English cucumber
1 pint cherry tomatoes
1 Fresh jalapeno
1 red onion
1/4 lb Brussels sprouts
2 lg Idaho potatoes
1 ripe avocado

Seasonings
Olive oil for drizzling
2 TBL Coarse salt
1 TBL cracked black pepper
4 TBL cajun seasoning
4 TBL dried cilantro/
5 TBL roasted red pepper & garlic dry seasoning

Dairy
4 TBL sour cream
2 oz shredded cheddar cheese

How to:

  1. Poke holes in your potatoes and get in the microwave on “baked potato” setting!- LIFE HACK – If you do not have this setting on your microwave…potatoes can go in oven at 350 degrees for 25 min.
  2. Pre-heat medium size sauce pan on medium flame for Brussels.
  3. Cut Brussels in half to speed cook time. Put cut Brussels in a small bowl, drizzle with EVOO, and sprinkle roasted red pepper dry seasoning on them. Gently toss to get them completely covered.
  4. Drizzle pre-heated pan with EVOO and put Brussels in, cover with lid. Check back frequently to toss in pan to ensure even cooking. They are to cook for the duration of the meal prep.
  5. Coat Salmon with thin layer of lime juice. Sprinkle cajun on top of the salmon. Pre-heat medium sauce pan on Medium flame for the salmon. Drizzle EVOO in pan and apply salmon to pan (SKIN DOWN). Sear for 2 1/2 min, flip, and sear for another 2 1/2 min. NOTE: for well done salmon, increase time to 3 1/2 min per side. Remove salmon from pan and let rest for 2 min before removing the skin.
  6. Prepare salsa by combining whole cherry tomatoes, coarsely chopped 1/2 English cucumber, coarsely chopped 1/2 red onion, and coarsely chopped jalapeƱo into a food processor. Add 1/4 cup lime juice, dried cilantro, and. 2 TBL course salt. Begin food processing until salsa is diced to your liking.
  7. Plate baked potato with a sprinkle of salt and pepper. Add cheddar cheese and sour cream to your liking. Plate salmon and add salsa to the top of the fish. Add 1/2 diced avocado to the top of each fish filet. Plate Brussels right from the stove.

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