Warm Brussels Sprout & Salmon Salad
Brussels sprouts are among the highest-fiber vegetables available. Slicing them thin (shaving) makes them easy to digest in the evening while providing a robust fiber base.
Nutrition per serving
Estimated values per serving.
Ingredients
- 2 oz Salmon fillets
- 4 cups Brussels sprouts, sliced very thin (shredded) (Use shredded kale if sprouts aren't available.)
- 1 tbsp Olive oil
- 1 tbsp Apple cider vinegar
- 1/2 tsp Garlic powder
Method
- 1
Season salmon and bake or pan-sear for 10 mins.
- 2
While salmon cooks, sauté shredded sprouts in a pan with oil for 5–7 mins until tender and bright green.
- 3
Stir in vinegar and garlic powder to the sprouts.
- 4
Serve the salmon over the large pile of warm sprouts.
Make it fit your blood sugar goals
In the GlucoForager app you can save this recipe, add it to your shopping list, cook it step by step and log your glucose after eating to see how it affects you. Or snap your fridge and get recipes from what you already have.
Get GlucoForager freeThis recipe is general guidance, not medical advice. Carb needs depend on your treatment and goals, so check with your doctor, diabetes nurse or dietitian if you're unsure.