Fire Glazed Norwegian Salmon with Roasted Brussels Sprouts & Potatoes

 

Steps

Brussels Sprouts Method

  1. Preheat oven to 425°.
  2. Using a microplane, grate 1 garlic clove and mix with 2 tablespoons of oil. Toss brussels sprouts with garlic oil, fresh thyme and shallot. Season with kosher salt and pepper.
  3. Spread brussels sprouts in an even layer on a baking sheet & roast until crispy and tender, about 20-25 minutes.
  4. Set aside.

Roasted Potato

  1. Preheat oven to 425°.
  2. Using a microplane, grate 1 garlic clove and mix with 2 tablespoons of oil. Toss potatoes with garlic oil, fresh thyme and shallot. Season with kosher salt and pepper.
  3. Spread potatoes in an even layer on a baking sheet & roast until crispy and tender, about 20-25 minutes.
  4. Set aside.

Salmon

  1. Season both sides of salmon with salt and pepper.
  2. Preheat a sauté pan over high heat and add 2 tablespoons of canola oil. Sear to desired temperature.

Dish Assembly

  1. Place a mound of roasted brussel sprouts in the center of the plate. Using a Bernzomatic Torch, torch brussels sprouts until lightly charred.
  2. Plate fingerling potatoes on top of the brussels sprouts. Top with seared salmon filet.
  3. Mix together 2 tablespoons maple syrup with 1 tablespoon melted butter. Drizzle this mixture over salmon and use a Bernzomatic Torch to create glaze (torch until the maple mixture is bubbling over salmon).

What You'll Need


TS4000
TS4000

High Heat Torch for Fast Work Times

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Ingredients

  • 2, 4 oz . sustainable salmon filets
  • 1 cup brussels sprouts, cleaned and halved
  • 2 cloves garlic
  • 2 tbsp shallot, minced & divided
  • 4 sprigs fresh thyme, divided
  • 12 fingerling potatoes, cleaned, dried & halved
  • Canola oil, as needed
  • 3 tbsp Maple Syrup
  • Butter, as needed
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