Enjoying a great salmon dish is one of the best gifts you can give yourself. Honestly. The flavour profile combinations are endless and the cooking techniques can be as creative as you want them to be. Whether you are poaching it in white wine, searing it over a hot grill, or basting it in garlic butter, salmon is delightful food to play with.
I created this combination out of a craving for Brussels spouts and an abundance of salmon in my freezer. It’s a rare moment when these two flavours cross paths in my home, but thanks to this little experiment I can see more of this pairing in my immediate future.
To begin this recipe you are going to need the following equipment:
Cast iron frying pan
Sheet pan
Parchment paper
Fish Spatula
Food processor
Mixing bowl
Measuring cups and spoons
Dressing:
The juice from two lemons
4 green onion stalks sliced thin including white parts
1 Tsp of Dijon Mustard
1 Tsp of Salt
1 Tsp of Pepper
1 tsp fresh dill minced
1/3 cup good quality Olive Oil
Kale and Sprouts:
4 cups of sprouts ends trimmed and shredded in a food processor with thinest slicing blade
4 cups of Kale, stems removed and leaves torn
Maldon salt
1 Tbsp of bacon grease
2 Tbsp of Olive oil
1 Red Serrano Pepper sliced (not seeded unless you want to reduce the heat)
Salmon:
4 Salmon Fillets deboned skin on.
Salt
Pepper
1/2 cup white wine
4 Tbsp of Lemon juice
2 Tbsp of water
Instructions
Dressing:
Combine all of the ingredients 1 – 5 and then slowly add the olive oil with a whisk to incorporate and infuse the oil.
Set aside
Kale and Sprouts:
Take your sheet pan and line it with the parchment paper
In a medium mixing bowl, add the Kale, sprouts, chilis, and olive oil. Mix to combine and spread out on the sheet.
Dot the bacon grease randomly over the sprouts and kale
Sprinkle with salt and pepper
Bake in the oven for 12 minutes until Kale is crispy and sprouts are soft.
Meanwhile…..cook your fish.
Salmon:
Sprinkle about a Tbsp of kosher salt on your cast iron skillet. Heat it over medium heat until it begins to lightly smoke.
Add your salmon flesh side down and cook for 2-3 minutes to sear the well. Flip over to skin side and cook for 1-2 more minutes searing the skin side.
Combine the white wine and 2 tbsp of lemon juice and add it to your pan. Turn the heat to low, cover, and allow the wine to absorb. About 10 minutes.
Add the remaining lemon juice and water and cover again. Once the liquid is absorbed the salmon is ready.
Plating:
Place the sprouts and kale on each plate in a mound. Place the salmon on top. Drizzel the sauce over the salmon. Garnish with some pea shoots or parsley, a sprinkle of Maldon salt, fresh pepper, and serve.
adoptedtomato
