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5 from 1 vote
Blackened Salmon with Everything but the Bagel Brussels
Servings: 1
Author: Brittany Williams www.instantloss.com
  • 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
  1. 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.
  2. 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.
  3. When the brussels have finished steaming administer a quick release and sprinkle with everything but the bagel seasoning.