Salmon over Mustard Braised Brussels Sprouts

Salmon over Mustard Braised Brussels Sprouts

It’s done! Here’s hoping your Christmas was happy, safe, delicious, and free of heated political discussions. Now we all turn to spending gift cards and thinking about our New Year’s plans, right?

Matt and I tend to keep things low-key on New Year’s Eve, usually small gatherings and sometimes it’s just us. As much as I love seeing friends on NYE, I’ve found it can also be very fun to have a romantic night with your love, too. Sometimes we’ve gone to nice restaurants, but some years we’ve stayed in and cooked a fancy meal.

Salmon over Mustard Braised Brussels Sprouts

This recipe made me think of that. It could not be more perfect for a romantic date. It’s seasonal, mostly light and healthy with a little decadence thrown in for good measure; it’s fancy-sounding and gorgeous to look at – it’ll remind you of dining at a fine restaurant, only more intimate and much less expensive.

It’s so delicious. Salmon and Brussels sprouts may sound like an odd pairing, but it really works. Wonderful contrasts of flavors and textures here, and the best part is that it’s so easy and fast to throw together! I highly recommend this for a date night, whether it be NYE or any random Saturday. Enjoy!

Salmon over Mustard Braised Brussels Sprouts

Source: adapted from Tyler Florence Family Meal by Tyler Florence

Ingredients:
4 thin slices of pancetta, chopped
½ lb. Brussels sprouts, trimmed and halved
2 tbs unsalted butter
1 large shallot, chopped
2 garlic cloves, minced
2 cups heavy cream
3 sprigs of fresh thyme
1 tbs yellow mustard
1 tbs whole-grain mustard
2 salmon fillets
Olive oil
Kosher salt and freshly ground black pepper
Handful of gourmet, kettle potato chips
Thyme leaves, for garnish

Directions:
Place a skillet over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisped. Remove with a slotted spoon to a paper towel lined plate. Add the butter to the pancetta drippings, then the Brussels sprouts. Cook until the sprouts are tender and charred, then add the shallot and garlic. Cook 1 minute more, until softened. Add the cream, thyme sprigs, and both mustards. Stir to combine and cook over medium heat until reduced by half, about 10 minutes.
Meanwhile, preheat a smaller skillet over medium-high heat and drizzle in some olive oil. Season the salmon fillets with salt and pepper. Place the salmon in the hot skillet, skin side down, and cook until crisped, about 4 minutes. Flip and cook the other side another 2-3 minutes, until medium-rare inside. Remove to a plate.
To assemble, spoon half the Brussels sprouts mixture onto a dinner plate and place a salmon fillet on top. Place some potato chips on top of the salmon, then sprinkle the crisped pancetta over all. Garnish with thyme leaves. Repeat on a second plate. Serve immediately.

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