Description
Serves 4
Ingredients
Crumbs
2 cups cubed day-old bread
Extra-virgin olive oil
2 garlic cloves, smashed
1/2 teaspoon chili flakes
1/2 teaspoon oregano
Salt and pepper to taste
Dressing
1 cup (250 mL) Full-Fat Greek yogurt, plain
1 teaspoon Dijon mustard
2 anchovy filets
1 tablespoon capers
2 tablespoons lemon juice
1/4 cup freshly grated parmesan cheese (plus more for dusting)
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
Salt and pepper to taste
Salad
1 pound (454 g) Brussels Sprouts
4 salmon filets (approximately 1 pound, 454 g total)
2 tablespoons extra-virgin olive oil, divided
Salt and pepper to taste
Instructions
For the croutons
- In a medium skillet over medium-high heat, warm the olive oil, garlic, chili and oregano until fragrant, about 1-2 minutes. Add the cubed bread and toss to coat in the oil. Toast the bread in the pan until nicely golden about 4-5 minutes. Sprinkle with salt and pepper and set aside.
For the dressing:
- Place all the ingredients in a small food processor and blend until combined. Keep in an airtight container in the refrigerator up to 3 days.
For the salad
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Using a mandolin or sharp knife, slice the Brussels sprouts into thin shreds into a bowl. Drizzle with 1 tablespoon of olive oil, season with and pepper to taste and toss. Spread evenly on the baking sheet.
- Lay the salmon filets in the center of the baking sheet and drizzle with the remaining tablespoon of olive oil, salt and pepper. Bake in the preheated oven, 15 to 20 minutes or until the fish is opaque flakes easily with a fork.
- To assemble the salad, drizzle with the dressing, sprinkle with croutons and serve. Any additional dressing can be store for a later use.
