Buffalo Seasoned Wild Wings + Shaved Broccoli-Romaine Salad

Looking for a recipe that covers all the bases? This High Liner Buffalo Seasoned Wild Wings + Shaved Broccoli-Romaine Salad recipe is to die for. Eat your green, protein-packed meal with confidence! High Liner's Buffalo Seasoned Fish Wings™ are made from sustainable Wild Alaska Pollock that your whole family will love.

Prep time: 10 Minutes

Cook time: 18-20 Minutes

Total time: 20 Minutes

Serves: 4

Ingredients:

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

Directions:

1. Preheat your oven to 220°C. In a bowl toss together the shaved broccoli and 1 tbsp. of Olive Oil.
2. 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 halfway through.
3. 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.
4. 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.
5. When the fish wings and broccoli are fully cooked remove from the oven and allow them 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.

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