Fire Glazed Norwegian Salmon with Roasted Brussels Sprouts & Potatoes

Directions

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).