I am always on the hunt for quick lunch recipes that are low carb and take under 15 minutes to prepare. That’s one reason I love this Blackened Salmon with Everything but the Bagel Brussels! When the kids are eating PB&J rice cakes or gluten free pasta for lunch, this is a tasty dish I can whip up in a hurry and I don’t feel like I’m breaking the carb bank!
I talk about being a reformed picky eater a lot. There were so many foods that were just completely off limits for me but weekly, I began to challenge myself to try something new or something I previously thought I didn’t like. Salmon was at the top of that long list of food. I lost 125 pounds avoiding fish all together but as I move forward in my health journey, I continue to expand my horizons.
I’m passionate, not just about getting by, but doing better than I did before. Little by little I’ve taught myself how to enjoy salmon. It’s jam packed full of omega 3’s and potassium, it’s also incredible protein source. I kept making it, kept trying it, kept cooking it in many different ways until I found a few that I really enjoyed. I find that there are very few things that I truly dislike now. It’s usually in my head.
It’s my desire to lead my children by my example. This is not just a food that’s great for weight loss but it’s great for those who suffer from an auto immune related disease. Because my daughter has juvenile rheumatoid arthritis, I like to pack our diets full of any type of food that might help her body. When I consume these things in front of my children, it makes them more likely to try them as well.
Blackened is my absolute favorite way to eat salmon! Brussels are a great salmon side but can be replaced with any veggie side! Salad, steamed broccoli, or asparagus are some of my favorites! I hope that if you’re a picky eater, this recipe will help you enjoy something you didn’t before!
Blackened Salmon with Everything but the Bagel Brussels
- 1 tablespoon ghee or grass-fed butter divided
- 3-4 oz wild caught salmon
- chili lime seasoning or cayenne pepper garlic powder, and sea salt
- 8 Frozen Brussel sprouts
- everything but the bagel seasoning
Add 1/2 tablespoon of ghee to your pressure cooker. Then add the Brussels, use the STEAM function for 3 minutes. The pot may not come to pressure, that’s ok, make sure the vent valve is in the sealing position anyway. Alternatively you can steam these on the cooktop.
Preheat a cast iron pan on the stove over high heat, when the pan is hot add the remaining 1/2 tablespoon of ghee. Season salmon liberally with chili lime seasoning, place skin side down on the pan and let cook until blackened, about 3-5 minutes. Flip and cook the other side, about 2 minutes. You’ll know the fish is done when it’s just a little pink and flakes easily with a fork.
When the brussels have finished steaming administer a quick release and sprinkle with everything but the bagel seasoning.