Steamed Salmon with Herb Salad, Spiced Carrots & Caramelized Brussels by Chef Marcus Samuelsson
6
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The recipes is specially curated by Chef Marcus Samuelsson for WW X Harlem EatUp! Please note that banana leaves are recommended to line the steamer.
Ingredients
Olive oil
4 tsp
Garlic clove
2 clove(s), crushed
Carrots
4 medium, peeled, roughly chopped
Brussels sprouts
1 pound(s), outer leaves removed, halved
Peanuts (dry-roasted or raw, unsalted, no sugar added)
4 Tbsp, toasted
Table salt
1 pinch(es)
Uncooked salmon
12 oz, four 3 oz pieces, sushi quality, grade A, skin removed
Soy sauce
4 Tbsp, divided
Honey
2 Tbsp, divided
Pomegranate seeds (arils)
½ cup(s)
Fresh parsley
½ cup(s), leaves
Cilantro
½ cup(s), leaves
Fresh basil
½ cup(s), leaves
Instructions
1
Fill a large pot with about 1 to 2 inches of water; bring to a boil over high heat. Reduce the heat to medium so the water simmers.
2
Meanwhile, in a cup or small bowl, combine 2 tbsp soy and 1 tbsp honey; brush over the fish.
3
Line a steamer basket with banana leaves; place the fish in the steamer. Set the steamer over the simmering water; cover and steam the fish for about 3 minutes for medium or 6 minutes for well done.
4
Heat the oil in a large skillet over medium-high; add the garlic and cook for 30 seconds. Add the carrots, Brussels sprouts, and peanuts; season with salt. Cook, stirring often, until the veggies soften, about 6 to 8 minutes.
5
Combine the remaining 2 tbsp soy and 1 tbsp honey in a cup or small bowl; spoon over the vegetables. Cook, stirring a few times, until caramelized, 2 to 3 minutes. Stir in the pomegranate seeds and half the herbs.
6
Divide the vegetables among 4 plates and top each plate with a piece of salmon; garnish each with some remaining herbs.
7
Serving size: 1/4 of recipe
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