Serves 4
Think of Brussels sprouts as baby cabbages. Rather than steam or roast them, you can eat them raw. Just peel the leaves apart.
20 large Brussels sprouts, halved, cored, stems removed, and leaves peeled apart
2 cups shaved fennel (on a mandoline, or sliced paper thin with a very sharp knife)
½ cup chopped mixed fresh herbs (parsley, mint, dill)
½ cup Ladolemono (here), plus more for drizzling
Kosher salt
Fresh ground black pepper
Canola oil for the pan
4 (5-ounce) skin-on salmon fillets, patted dry
Lemon wedges, for serving
Preheat the oven to 500°F.
Combine the Brussels sprout leaves in a bowl with the fennel and ¼ cup of the mixed herbs. Add the ladolemono and toss to coat. Season with salt and pepper and set aside.
Coat a roasting pan with canola oil. Season both sides of the salmon fillets with salt and pepper. Put them in the pan, turn to coat all over with the oil, and place skin side down. Roast 10 minutes for medium rare (the interior will be jewel toned and the surface of the flesh will be soft orange and opaque).
Arrange some Brussels sprout salad on each of four dinner plates and top with a salmon fillet, skin side up. Drizzle a little ladolemono over and sprinkle with the remaining ¼ cup mixed herbs. Serve warm with lemon wedges.
VARIATION: Grilled or pan-roasted swordfish, tuna, or halibut would be totally different but exciting options here.