Recipes

Salmon Maple Orange Brussels Sprouts Salad

Salmon Maple Orange Brussels Sprouts Salad

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
½ teaspoon ground ginger
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.
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.