Teriyaki Salmon Box
Brussels Sprouts, Broccoli, Green Beans, Spinach, Kale, Scallions, Vinaigrette, Lemon
Restaurateur Donna Lee of Brown Bag Seafood Co. | Chicago
Yield: 1 box
Adapted by StarChefs | June 2018
INGREDIENTS
1 handful baby spinach
Canola oil
One 4-ounce salmon fillet, marinated in Kikkoman teriyaki
3 Brussels sprouts, stems removed and leaves separated
3 broccoli florets with stems, chopped
1 small handful finely chopped kale
8 green beans
1 handful chopped scallions
Garlic salt
1 handful spinach
Vinaigrette
Chopped parsley
Chopped dill
1 lemon wedge
METHOD
Place spinach in a serving container. In a pan over high flame, heat a slick of oil to smoking. Sear salmon for 3 minutes on one side and 1 minute on the other. In a separate pan, heat oil and combine Brussels sprouts, broccoli, kale, green beans, and scallions; sauté until almost tender. Season with garlic salt and add some water to steam vegetables. When cooked through, place over spinach. Drizzle with vinaigrette and top with salmon. Garnish with herbs and lemon.
