Five Spice Seared Salmon with Apple Cider Braised Brussels Sprouts

Goldfish 1
Photo courtesy of Goldfish

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2 servings

  • 2 6-ounce salmon filet
  • ½ teaspoon five spice powder
  • Kosher salt and black pepper to taste
  • 3 tablespoons canola oil
  • 3 tablespoons unsalted butter
  • Brussels Sprouts
  • 2 teaspoons canola oil
  • ¼ cup raw applewood smoked bacon, cut into thin strips
  • ¼ cup shallot rings, ⅛-inch thick
  • 1 cup brussels sprouts, cleaned and cut in half
  • ½ cup chicken stock
  • ½ cup apple cider
  • 2 teaspoons unsalted butter
  • Kosher salt and black pepper to taste


  1. Heat a sauté pan over medium high heat for 3 minutes.
  2. Season the fish with five spice and salt and pepper, add the oil and butter to the pan, and cook on each side 3-4 minutes for medium doneness.

Brussel Sprouts

  1. Heat an 8-inch pan over medium heat and add oil and then bacon.
  2. After 2 minutes, add shallots and cook for 1 minute more.
  3. Add the brussels sprouts and sauté until they begin to brown, approximately 1 minute.
  4. Add chicken stock and apple cider, reduce heat to low and cover.
  5. Cook for another 5-7 minutes until sprouts are tender, then remove from pan.
  6. Strain remining liquid, then return to pan and reduce by half.
  7. Add butter and stir to incorporate. Season to taste with salt and pepper.
  • from Goldfish in Atlanta, GA

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