Salmon with shredded Brussels sprouts salad
I used the sous-vide method to cook the salmon as it's fast and healthy. I finely chopped some raw Brussels sprouts and almonds. Made a tangy vinaigrette with Dijon mustard, olive oil, lemon juice, lemon zest and finely chopped shallots. I mixed it all together and sprinkled with freshly grated Parmesan.