30 Jul Wild Alaska Sockeye Salmon Cubes with Brussels Sprouts, Pumpkin and Pomegranate
Wild Alaska Sockeye Salmon Cubes with Brussels Sprouts, Pumpkin and Pomegranate
Ingredients
- 🐟 2 fillets of wild Alaska sockeye salmon skinless and diced
- 💚 1/2 kg Brussels sprouts
- 🧡 1/2 pumpkin
- 🩷 1/2 pomegranate
- 🌱 1 handful of arugula
- ✊🏻 1 handful of dried cranberries or raisins
- 🥣 Sliced almonds to taste or pecans
- ✨ Extra virgin olive oil
- 🥄 Tamari
- 🧂 Sea salt
- 👌🏻 Black pepper
Instructions
- Preheat the oven to 180ºC / 350ºF
- Wash the Brussels sprouts and quarter them. Peel the pumpkin and dice it
- Place the vegetables on a baking tray and season with olive oil, tamari and a pinch of salt. Mix and roast for 30 minutes
- Place the wild Alaska sockeye salmon cubes in a bowl and mix with 2 tablespoons of olive oil, 1 tablespoon of tamari and black pepper. Place on a baking tray and cook for 10 minutes
- Serve the vegetables as a base on the plate and add the salmon cubes on top
- Add the arugula, pomegranate seeds, dried cranberries and sliced almonds
- Drizzle with olive oil and enjoy
Notes
By @myhealthybites
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