Shaved brussels salmon Thai peanut (Hungryroot)


This is one of the recommended recipes. It's not bad, but the hot smoked salmon is really, really smoky. I'm not a fan and have set the preferences on the salmon to "Never."

85 grams shaved Brussels sprouts (1 1/2 cups)
55 grams hot smoked salmon (2.0 oz., 1/2 package)
50 grams Thai peanut sauce (4 tbsp.)


Add olive oil sauté pan over medium-low heat.

Cook the Brussels sprouts for 4 minutes. If they look dry, add a little more olive oil.

Flake the salmon and add to the Brussels sprouts. Cook for 2 more minutes.

Season with salt and freshly ground pepper.

Remove from the heat and mix in the peanut sauce. Serve!

About this Entry

This page contains a single entry by Rick Kasguma published on July 23, 2019 4:43 PM.

Red lentil fusilli with chickpea pesto (Hungryroot) was the previous entry in this blog.

What I ate: July 23, 2019 is the next entry in this blog.

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