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The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.

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Salmon sausage sauté

As we get closer and closer to our departure tonight, I'm getting more and more creative with cleaning out the fridge.  It's a little bit like the Food Network show, Chopped, if you've ever seen it.  Last night my mystery ingredients were.....salmon sausage, Brussels sprouts, and potatoes.  Go!  Here's what I came up with...

salmon sausage sautee

Salmon sausage sauté

  • Two pre-cooked salmon sausages, cut in bite size pieces (I found this at our local natural foods market)
  • Fresh Brussels sprouts, cut in half or quarters depending on the size
  • Yellow potatoes, cut in half or quarters depending on the size
  • Prosciutto, chopped (this is optional, I had a few slices leftover from tapas night last week)
  • Shallot, thinly sliced
  • Olive oil
  • Smoked cheddar, shredded
  • Salt and pepper
1.  Steam the Brussels sprouts and the yellow potatoes in a steam basket over a pot of boiling water.  The potatoes may take a couple more minutes than the Brussels sprouts.  Don't overcook (steaming is always much quicker than I think it'll be)!
2.  Meanwhile, heat a swirl of olive oil in a skillet.  Sauté the shallot until soft and browned.  Add the prosciutto for a couple minutes until browned.
3.  Add the steamed Brussels sprouts and potatoes to the shallot and prosciutto mixture.  Add the sliced sausage.  Heat for a couple minutes until the sausage is heated through and the veggies and potatoes brown a bit.  You may want to add another swirl of olive oil.  Sprinkle with salt and pepper to taste.
4.  Serve with shredded smoked cheddar on top.  Recommended drink:  cold beer.

 

This makes for a hearty, robust meal and is very different from your average seafood dinner. 

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About Jennifer

I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the grocery market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.

Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Kailua, HI on the island of Oahu where my husband serves as a US Marine Corps JAG.

People in Hawaii eat more fish and shellfish than average, but over 80 percent of typical Americans don't eat seafood at least twice per week. Doctors and dietitians like me say that's the goal, so BlogAboutSeafood is here to show you just what plenty of seafood looks like in an RD's real-life diet.

Photo by Marco Garcia

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