Lemon-Garlic Barramundi & Brussels Salad
Pickled Shallot, Cranberries & Hazelnuts
Lemon-Garlic Barramundi & Brussels Salad
Bright barramundi pairs with lemon-garlic notes and a crisp Brussels salad, finished with tangy pickled shallot, sweet cranberries, and crunchy hazelnuts.
Ingredients
For 2 servings
- 10 ounce Barramundi
- 2 teaspoon Dijon Mustard
- 1 ounce Dried Cranberries
- 1 teaspoon Garlic Powder
- 1 ounce Hazelnuts
- 1.5 ounce Italian Dressing
- 1 unit Lemon
- 1 unit Shallot
- 8 ounce Shredded Brussels Sprouts
Additional Ingredients
- 2 teaspoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
- ¼ teaspoon Sugar
American
PDF
DifficultyEasy
Total Time15m
Calories530
Protein35g
Carbs37g
Fat30g
Tags:
Protein SmartCalorie SmartCarb SmartFiber SmartLow SodiumDietitian WinQuickEasy PrepNew
⚠️Allergens:
🐟Fish🥛MilkSwaps and substitutions
For a fish-free version, swap the barramundi for salmon, shrimp, or firm tofu, keeping the same bright seasoning profile. To avoid dairy or tree nuts, choose a nut-free dressing and replace hazelnuts with toasted seeds, or leave the toppings off entirely.
What to serve with it
Serve with warm crusty bread or a simple grain side to soak up the lemony dressing, and add extra greens or sliced cucumbers for a fresher plate. A chilled white wine or sparkling water with citrus also suits the bright, savory flavors.
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