Garlic Mashers, Brussels Sprouts, Balsamic Reduction

In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and reduce until thickened, about 10-15 minutes. Set aside.

Prepare the Balsamic Reduction

Peel and chop potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain, then mash with butter, milk, and minced garlic. Season with salt and pepper to taste.

Make the Garlic Mashers

Trim and halve Brussels sprouts. In a skillet, heat olive oil over medium heat. Add Brussels sprouts and sauté until golden and tender, about 8-10 minutes. Season with salt and pepper.

Cook the Brussels Sprouts

Pat salmon fillets dry and season with salt and pepper. In a skillet, heat olive oil over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes until cooked through.

Sear the Salmon

On each plate, place a generous scoop of garlic mashers, add the sautéed Brussels sprouts, and top with the crispy salmon. Drizzle with balsamic reduction before serving.

crispy seared salmon

Recipe information

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