Highliner
Buffalo Seasoned Wild Wings + Shaved Broccoli-Romaine Salad
Sheet pan summer salads are all the rage and this one featuring roasted broccoli and cool crispy romaine gets a wildly tasty addition with Wild Alaska Pollock Fish Wings™ seasoned with that famous Frank's RedHot® kick.
Serves: 4
Serves: 4Prep time: 10 mins
Prep time: 10 minsCook time: 18-20 mins
Cook time: 18-20 mins
Ingredients
Preparation
Shaved Broccoli-Romaine Salad
- 1 box Buffalo Seasoned Wild Alaska Pollock Fish Wings™
- 2 each Large Heads of Broccoli, stem removed and shaved thin
- 3 tbsp. Olive Oil
- 1 cup Cherry Tomatoes, cut in half
- 4 each Radishes, sliced into thin rounds
- 2 each Romaine Hearts, chopped into 15mm thick strips
- ¼ cup Panko Breadcrumbs, or preferred style
- 1 tbsp. Garlic, minced
- 1 tsp. Red Pepper Flakes
- 1 tbsp. Lemon Zest
Gorgonzola Vinaigrette
- 1 tbsp. Shallots, minced
- 1 tbsp. Grain Mustard, or preferred style
- 1 tbsp. Honey
- 2 tbsp. White Wine Vinegar
- 2 tbsp. Lemon Juice
- ½ cup Olive Oil
- ¼ cup Gorgonzola Cheese Crumbles
- 1-2 tbsp. Fresh Herbs such as Parsley, optional
- Preheat your oven to 220°C. In a bowl toss together the shaved broccoli and 1 tbsp. of Olive Oil.
- On a large sheet pan spread out the broccoli and all of the fish wings into a single layer. Cook for 18-20 minutes flipping both the fish wings and broccoli half way through.
- To prepare the Gorgonzola Vinaigrette add the first 5 ingredients to a small bowl. While whisking, slowly drizzle in the olive oil. To finish, mix in the gorgonzola cheese crumbles and fresh herbs if desired.
- Meanwhile, preheat a small non-stick saute pan over a medium high setting for the toasted breadcrumbs. Add the remaining 2 tbsp of olive and the minced garlic. Cook for 30 seconds until slightly toasted. Add the breadcrumbs, pepper flakes and lemon zest to the pan and cook for an additional 1-2 minutes until the breadcrumbs are toasted and golden brown. Reserve off heat.
- When the fish wings and broccoli are fully cooked remove from the oven and allow to cool slightly. Assemble the salads by tossing the broccoli and reserved romaine lettuce together with approximately ¼ cup of the reserved vinaigrette. Divide this mixture along with the cherry tomatoes, radishes and buffalo wings between the four plates. Sprinkle each with one tablespoon of garlic-chili breadcrumbs and serve the remaining vinaigrette on the side.
