I had some leftover salmon to eat. And I needed some new sides.
I purchased shaved brussel sprouts from the store. I roasted these with some olive oil, cayenne, garlic powder, and salt. And next to it were some chickpeas I used my leftover chili powder blend on, with salt and olive oil.
While these were roasting, I cut up some raddicho, grabbed some picked onions, and my leftover delicata squash to add to the bowl.
And I made a dressing, with a preserved lemon paste I found, blood orange balsamic vinegar, Aleppo peppers, and olive oil. I added a bit of hot honey and mustard to help it emulsify.
Once the sprouts and beans were done, I cooled a little, added them to the lettuce. And tossed with the dressing.
I plated it with my salmon (topped with a peri peri hot sauce.). And some pistachios for crunch. And I forgot to add parsley, so I quickly snipped it and put it on the plate. And finished it all with a squeeze of lemon.
The dressing turned out great and I should have made more.
by PlantedinCA