Ingredients
Ingredients:
- 1 can Oregon’s Choice Royal Chinook Salmon
- 1½ tsp. kosher salt
- 2 tsp. orange zest, plus 6 Tbsp. fresh orange juice (from 1 navel orange)
- 4 Tbsp. maple syrup
- 2 Tbsp. whole-grain Dijon mustard
- 2 tsp. paprika
- 2 cups shaved Brussels sprouts.
- 2 Tbsp. purple onion
- 1½ tsp. ground ginger
- 1/2 cup finely chopped pecans
- Garnish with finely chopped fresh parsley.
Instructions
In a medium bowl, whisk together
Zest and juice of one orange, 2 tablespoons maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon smoked paprika, and ½ teaspoon ground ginger.
Marinate the Salmon
Open a can of Oregon’s Choice Royal Chinook Salmon, drain well, and gently stir into the maple-orange mixture. Set aside.
Prepare the vegetables and toppings
Shave 2 cups of Brussels sprouts. Chop ¼ cup pecans, 2 tablespoons red onion, and a handful of fresh parsley.
Assemble the Salad
In a large bowl, combine the shaved Brussels sprouts, marinated salmon mixture, chopped onion, and parsley. Toss until well mixed.
Serving Tip
Sprinkle the chopped pecans on top just before serving to retain their crunch.
Make-Ahead Option
Prepare the orange-maple dressing and marinate the salmon up to 12 hours in advance. Store in the refrigerator until ready to assemble the salad.