Donna Lee, Founder and CEO, Brown Bag Seafood Co.
Lake Shore East
340 E. Randolph
Chicago, IL 60601
(312) 496-3999
Roscoe Village
3400 N. Lincoln
Chicago, IL 60657
(773) 697-8306
Revival Food Hall
125 S. Clark
Chicago, IL 60603
(773) 770-6173
River North
414 N. Wells
Chicago, IL 60654
(312) 846-6774
Recipe:
Salmon Veggiebox Recipe
Yields: 1 serving
4 oz filet of Salmon
3 Brussels sprouts, halved or quartered depending on size
1 handful spinach
3 broccoli chopped florets, including stalk
1 small handful chopped kale
8 green beans
1 handful chopped scallions
½ cup teriyaki marinade
garlic salt, to taste
water bottle
bottle of your favorite vinaigrette, amount to your liking
chopped parsley and dill, to garnish
lemon wedge
canola or other favorite vegetable oil
Marinate salmon with teriyaki marinade overnight for most flavor.
Heat pan on high, add oil, sear salmon for about 3 mins on one side, 1 min on the other. Meanwhile, in another hot pan, sauté vegetables until tender, season with garlic salt, steam with a bit of water, and place over spinach. Finish with your favorite vinaigrette and place salmon on top. Garnish with herbs and lemon.
