My Kitchen Notes
I learned through trial and error not to crowd the salmon in the pan if you want that perfect crispy edge. My mandolin makes quick work of the brussels sprouts but a sharp knife works just as well. Fresh orange juice really does make the sauce extra special. When I meal prep I keep everything separate so the cucumbers stay crunchy.
Mix It Up
- Change Your Base: Sometimes I use quinoa or cauliflower rice when I want something different.
- Add More Veggies: Sliced avocado roasted broccoli or snap peas are amazing additions.
- Spice It Up: My husband loves extra chili flakes and a drizzle of sriracha.
- Air Fryer Magic: When it’s too hot to turn on the stove 8 minutes in the air fryer works perfectly.
- Oven Option: A sheet pan in a 400F oven for 10 minutes works great for bigger batches.
Frequently Asked Questions
- What can I substitute for coconut aminos?
- Soy sauce works, but use less as it’s saltier. Tamari is a good gluten-free option.
- Can I use frozen salmon?
- Yes, thaw completely and pat dry before cutting. Fresh salmon gives better texture but frozen works too.
- How do I store leftovers?
- Store components separately in airtight containers. Keeps for 4 days in fridge. Reheat salmon and sprouts gently.
- Can I use other vegetables?
- Any quick-cooking veggie works. Try shredded cabbage, spinach, or broccoli instead of brussels sprouts.
- Is this recipe meal-prep friendly?
- Yes, prepare components ahead and assemble when ready. Keep pickled cucumbers separate until serving.
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