Seared Salmon over Shredded Brussel Sprouts with Beets [USA]

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Anyone else think “chunking” is a weird word? Current thoughts at the moment as we try to decide what word best describes breaking apart a fillet with a spoon… What verb would you use? The chunking of the cooked salmon fillet is optional, but we think that it makes for a nice presentation.

Anyway, moving on. For dinner tonight we have a simple recipe of pan-seared salmon over shredded brussel sprouts with a side of beets. Cook the beets first. The preparation of the beets we kept simple, quickly peeling and getting them into a pot of boiling, salted water at the beginning as they can take a while to cook through. The rest of the dish comes together quickly, and all of the knife-work can be done while the beets are cooking away.

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Ingredients (Yields: 2 servings)

  • 3 small beets
  • 2 cups whole brussel sprouts
  • 1 shallot
  • 1 medium salmon fillet, skin-removed and halved
  • Salt
  • Freshly ground black pepper
  • Olive oil
  • Extra-virgin olive oil
  • 1 lemon


  1. Heat a pot half-filled with water over high heat. While the water is heating up, peel the beets. When the water is boiling, add two 4-finger pinches of salt, then slide in the beets. Allow the beets to cook with the lid slightly askew to release some steam.
  2. While the beets are cooking, cut the brussel sprouts into shreds. Then finely dice the shallot.
  3. Set a large saute pan over medium-high heat. Pour in enough olive oil to coat the bottom of the pan and add in the shallots. Cook, stirring occasionally, until the shallots are fragrant.
  4. Add in the shredded brussel sprouts to the pan and stir. Season with salt and freshly ground black pepper. Cook until the brussel sprouts reach your desired tenderness and set aside.
  5. Heat a saute pan over medium-high heat. Generously salt and pepper both sides of the salmon fillets. Pour in enough olive oil to coat the bottom of the pan. When the oil is hot, place the salmon presentation-side down and directed away from you into the pan. Allow to cook undisturbed for about 4 minutes. Flip, and cook undisturbed for another 4 minutes or until desired doneness. The timing may differ depending on the thickness of your fish, but the goal is to only flip the fish once during cooking.
  6. While the salmon is cooking, check the beets. The beets are cooked when a cake tester or fork can pierce through the length of the beet with little resistance. When the beets are cooked, remove from the heat and allow to cool until you are able to handle the beets. Cut the beets into wedges and gently toss with some extra-virgin olive oil and salt to taste.
  7. To plate, scoop several spoonfuls of the brussel sprouts onto the plate, followed by some beets to the right of the brussel sprouts. Place a salmon fillet on top of the brussel sprouts and chunk with a spoon. Halve the lemon and squeeze the juice over the salmon and brussel sprouts. Enjoy!

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