Chopped Salmon over Shaved Brussel Sprouts

Chopped Salmon over Shaved Brussel Sprouts

Chopped salmon may not be a traditional dish but it’s perfect for make-ahead meals! It can be a delicious meal served over grains like brown rice, rice pilaf or quinoa. Cool it down and you can toss it on a bed of greens. For a refreshing summer salad, skip the soy sauce and hot sauce–season with a drizzle of extra virgin olive oil and fresh lemon juice.
Prep Time15 mins
Cook Time25 mins
Course: Entrees
Cuisine: American
Keyword: brussel sprouts recipe, chopped salmon, entrée recipe, salmon recipe


(Serves 2-4)

  • 2 (5 oz.)  boneless salmon fillets, cut into cubes
  • ½ cup white onions, chopped
  • ¼ cup green onions, finely chopped
  • 2 tsp soy sauce
  • 1 tsp Siracha hot sauce
  • olive oil spray
  • ½ tsp salt, or to taste
  • ½ lb Brussel Sprouts, shaved
  • 1 tbsp honey


  •  In a large bowl, combine the chopped salmon, green onions, soy sauce, hot sauce and salt. Set aside.
  • Heat a medium skillet over high heat with olive oil. Add the brussels and cook for 5 minutes, stirring occasionally. Add honey and allow it to cook for 2 more minutes, or until tender.
  •  Heat a large skillet over medium-high heat with olive oil spray. Add the white onions and saute for 1-2 minutes, or until translucent. Add the salmon mixture in a single layer  and cook until caramelized or opaque.
  • Adjust seasonings. Serve immediately over bed of shaved brussel sprouts.

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