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Pan Seared Salmon With Roasted Brussels Sprouts And Mashed Rutabaga

Pan Seared Salmon with Roasted Brussels Sprouts and Mashed Rutabaga

AuthorJim BrownPrep Time20 minsCook Time20 minsTotal Time40 mins

Kitchen Essentials

  • Non-stick 12" skillet
  • Foil lined sheet pan
  • Colander to drain the rutabaga
  • Bowl to toss the brussels sprouts with oil, salt and pepper prior to roasting
  • Container to brine salmon filet
  • Large pot to boil rutabaga
  • Blender for chutney
  • Spatulas to turn salmon

Prep

No prep needed. 

Ingredients

 1 -2 Pound Salmon Filet
 ¼ cup Salt dissolved in 2 quarts cold water to brine salmon for 15 minutes
 Salt & Pepper for dry skillet and to top salmon during cooking
 1 lb Fresh Brussels Sprouts- Washed, Trimmed and Halved
 ¼ cup Olive Oil
 1 Large Rutabaga- Peeled and Cubed
 1 tbsp Butter
 1 Fresh or dried dill- Optional
  cup Full Fat Yogurt
Cilantro Mint Chutney
 2 Bunches of Cilantro
 1 cup Mint Leaves
 ½ cup Water
 ¼ cup Sesame Seeds- Lightly Toasted
 1 2" Piece of Ginger- Peeled and Cut into Coins
 1 Jalapeno- Seeded and Stemmed
 2 tbsp Avocado Oil
 2 Limes- Juiced
 1 Squirt- Honey
 ½ tsp Salt
1

Pre-heat oven with the foil lined baking sheet to 500 degrees.

2

Dissolve 1/4 cup salt in 2 quarts of cold water and add the salmon. We're going to brine it for 15 minutes.

3

Add the mint leaves, cilantro tops, peeled ginger coins, toasted sesame seeds, jalapeno, avocado oil, water, squirt of honey, salt and lime juice to a blender and pulse. We're not trying to get it smooth. Chunky is OK.

4

Put the cubed rutabaga in a pot of water and bring to a boil. We'll let this cook while we're working on the other items.

5

We're going to put the washed, trimmed and halved brussels sprouts in a bowl and toss with olive oil, salt and pepper. We're going to carefully remove the smoking hot pan from the oven and CAREFULLY place the brussels sprouts cut side down on the screaming hot baking sheet. Return this to the oven and set timer for 20 minutes.

6

Remove the salmon from the brine and pat dry. Put 1/2 tsp of salt and pepper in the bottom of a dry non-stick skillet and place salmon on top of this- skin side down. Season top of salmon with salt and pepper and turn the flame to medium. We're going to leave the salmon alone for 6-8 minutes. The fat should begin to render from the skin. We're going to use a pair of spatulas to turn the salmon and we'll leave it alone again for 6-8 minutes.

7

We're going to drain the rutabaga and return to the pot and add the yogurt and butter and mash the rutabaga. Salt and Pepper to taste and add any toppings you choose. I like to add fresh or dried dill.

8

Top the salmon with the chutney and enjoy.

Ingredients

 1 -2 Pound Salmon Filet
 ¼ cup Salt dissolved in 2 quarts cold water to brine salmon for 15 minutes
 Salt & Pepper for dry skillet and to top salmon during cooking
 1 lb Fresh Brussels Sprouts- Washed, Trimmed and Halved
 ¼ cup Olive Oil
 1 Large Rutabaga- Peeled and Cubed
 1 tbsp Butter
 1 Fresh or dried dill- Optional
  cup Full Fat Yogurt
Cilantro Mint Chutney
 2 Bunches of Cilantro
 1 cup Mint Leaves
 ½ cup Water
 ¼ cup Sesame Seeds- Lightly Toasted
 1 2" Piece of Ginger- Peeled and Cut into Coins
 1 Jalapeno- Seeded and Stemmed
 2 tbsp Avocado Oil
 2 Limes- Juiced
 1 Squirt- Honey
 ½ tsp Salt

Directions

1

Pre-heat oven with the foil lined baking sheet to 500 degrees.

2

Dissolve 1/4 cup salt in 2 quarts of cold water and add the salmon. We're going to brine it for 15 minutes.

3

Add the mint leaves, cilantro tops, peeled ginger coins, toasted sesame seeds, jalapeno, avocado oil, water, squirt of honey, salt and lime juice to a blender and pulse. We're not trying to get it smooth. Chunky is OK.

4

Put the cubed rutabaga in a pot of water and bring to a boil. We'll let this cook while we're working on the other items.

5

We're going to put the washed, trimmed and halved brussels sprouts in a bowl and toss with olive oil, salt and pepper. We're going to carefully remove the smoking hot pan from the oven and CAREFULLY place the brussels sprouts cut side down on the screaming hot baking sheet. Return this to the oven and set timer for 20 minutes.

6

Remove the salmon from the brine and pat dry. Put 1/2 tsp of salt and pepper in the bottom of a dry non-stick skillet and place salmon on top of this- skin side down. Season top of salmon with salt and pepper and turn the flame to medium. We're going to leave the salmon alone for 6-8 minutes. The fat should begin to render from the skin. We're going to use a pair of spatulas to turn the salmon and we'll leave it alone again for 6-8 minutes.

7

We're going to drain the rutabaga and return to the pot and add the yogurt and butter and mash the rutabaga. Salt and Pepper to taste and add any toppings you choose. I like to add fresh or dried dill.

8

Top the salmon with the chutney and enjoy.

Pan Seared Salmon with Roasted Brussels Sprouts and Mashed Rutabaga
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