Seared Salmon with Crispy Brussels Sprouts and Creamy Sunchoke Puree
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PortionsChef Barbara Alexander from The Culinary Institute of America pairs seared AquaBounty salmon with pureed Jerusalem artichokes, and crispy Brussels sprouts for a delicious dish that’s high in protein, vitamins, fiber, and omega-3 fatty acids. She also prepares a Whole Grain Mustard Vinaigrette for a zingy sauce to accompany the fish.
Ingredients
8 each Salmon, boneless, skin on, 4 oz pieces
as needed Salt
as needed Ground black pepper
as needed Olive oil
WHOLE GRAIN MUSTARD VINAIGRETTE2 Tbsp Whole grain mustard
¼ cup White wine vinegar
1 Tbsp Shallots, minced
½ cup Extra-virgin olive oil
as needed Ground black pepper
as needed Olive oil
CRISPY BRUSSEL SPROUTS4 cups Brussel sprout leaves, separated
1 oz Olive oil
SUNCHOKE PUREE2 lbs Sun chokes, peeled, cut in 1” pieces
4 Tbsp Sour cream or crème fraiche
as needed Salt
CARAMELIZED FENNEL AND ONIONS1 oz Olive oil
4 cups Fennel, sliced ¼” julienne
4 cups Onion, sliced ¼” julienne
1 Tbsp Garlic, minced
1 Tbsp Thyme, chopped
4 Tbsp Balsamic vinegar
¼ cup Fennel fronds
Directions
- FOR THE WHOLE GRAIN MUSTARD VINAIGRETTE:
- Combine the mustard, vinegar, shallots, salt and pepper in a small bowl. Whisk in the olive oil. Set aside.
- FOR THE BRUSSEL SPROUTS:
- Preheat a 400°F oven.
- Toss the Brussel sprouts leaves with olive oil, salt and pepper. Spread on a baking sheet in a single layer. Roast in the oven for 15 – 20 minutes until golden brown and crisp. Set aside.
- FOR THE SUNCHOKE PUREE:
- Place the sunchokes in a pot with just enough water to cover. Add a generous pinch of salt and bring to a low simmer. Cook for 15 – 20 minutes or until tender. Drain well.
- While still hot, place in a food processor and puree until smooth. Add in the sour cream and season with salt and pepper. Using the back of a ladle, push the puree through a fine mesh strain for a smooth texture. Season to taste and hold warm.
- FOR THE CARAMELIZED FENNEL AND ONIONS:
- Heat a large sauté pan over medium heat. Heat the oil and add the onions and fennel. Sauté until the onions and fennel have caramelized.
- Add the garlic, thyme, salt, and pepper and cook until aromatic. Deglaze with the vinegar. Mix in the fennel fronds. Hold warm.
- TO SERVE:
- Blot the salmon dry with a paper towel and season the salmon with salt and pepper. Heat a sauté pan over medium heat. Add the oil and heat to shimmering. Add the salmon, skin side down and let cook until the skin crisps and the salmon is cooked ¼ of the way. Turn the fish and let cook on the other side to desired doneness.
- Smear the sunchoke puree across the plate.
- Place a spoonful of the caramelized fennel and onions in the center. Top with a piece of salmon, sprinkle Brussel sprouts around the plate, and drizzle with plate with the vinaigrette.
Seared Salmon with Crispy Brussels Sprouts and Creamy Sunchoke Puree
Notes
- Substitute celery root, carrots or parsnips for the sunchokes. If the fennel fronds are fresh, garnish the plate with a few.
