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Directions
For the salmon, heat vegetable oil on medium-high in a cast-iron skillet.
For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water.
In the meantime, whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl.
Set aside 2 tablespoons for topping later.
Place salmon fillets inside the bowl and make sure each side is covered with sauce.
Sear the salmon 2-3 minutes on each side.
Brush the tops with the sauce set aside.
With the pot of water boiling, add the broccoli and cover lid. Blanch for 2 minutes.
If you’re a Caesar salad fanatic, prepare to be blown away! This Cajun Caesar with Blackened Chickpeas by Megan Sadd has spicy Cajun dressing and blackened chickpeas that elevate this meal from beloved classic to showstopper status. Crunchy romaine and creamy avocado perfectly balance the heat, while the chickpeas taste like crisp, chewy flavorbombs. Feel free to serve this dish at a party, and it was devoured even faster than the truffle mac ‘n’ cheese. Bottom line this salad is a must try! Reprinted with permission from Vegan Yum by Megan Sadd, Page Street Publishing Co. 2020. Photo credit: Megan Sadd