Grilled Salmon with Mushrooms & Brussels

Dinner 

SERVES  2

PREP  5mins

COOK  8mins

Gluten Free, Dairy Free, Egg Free

Ingredients

500g salmon fillets

salt and pepper, to taste

1 tbs honey

500g baby potatoes, cut in slices

100g shiitake mushrooms

120g Brussels sprouts, cut in half

1 1/2 tbs teriyaki marinade (or tamari if gluten-free)

2 tsp chopped chives

½ lemon, cut in wedges

Method

1 Preheat grill to medium-hot.

2 Season salmon with salt and pepper and grill for 4 minutes, turn brush with honey and grill for another 4 minutes, or until cooked.

3 Meanwhile, place potato in a saucepan of salted water, bring to the boil, add mushrooms and Brussels sprouts and cook for 3 minutes. Drain and toss with teriyaki.

4 Divide vegetables between two plates, add salmon, scatter over chives and serve with lemon wedges.

Nutritional Information

Per Serve

Energy    Calories   Protein   Carbs   Fibre  Sugar  Fat       Sat. Fat
3226.2kj 770.6cal 63.7g 47.1g 9g 14.8g 34.3g 7g

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dale@dalenelson.com

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