recipe 
yields
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
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
Ingredients
Brussels Sprouts
steps
Salmon
- Heat a sauté pan over medium high heat for 3 minutes.
- 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
- Heat an 8-inch pan over medium heat and add oil and then bacon.
- After 2 minutes, add shallots and cook for 1 minute more.
- Add the brussels sprouts and sauté until they begin to brown, approximately 1 minute.
- Add chicken stock and apple cider, reduce heat to low and cover.
- Cook for another 5-7 minutes until sprouts are tender, then remove from pan.
- Strain remining liquid, then return to pan and reduce by half.
- Add butter and stir to incorporate. Season to taste with salt and pepper.
Date Published: 11.20.14
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- from Goldfish in Atlanta, GA
