Salmon Recipe
Maple glazed brussels sprouts, vanilla bean and parsnip purée
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Ingredients
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Salmon
Maple Glazed Brussels Sprouts
Vanilla Bean and Parsnip Purée
Method
Salmon
- 1
Prepare the Salmon
Preheat your oven to 400°F (200°C).
- 2
Season the Salmon
In a small bowl, mix olive oil, salt, black pepper, garlic powder, and lemon juice. Brush this mixture over the salmon fillets.
- 3
Glaze the Salmon
Drizzle maple syrup over the salmon fillets, ensuring they are well coated.
- 4
Bake the Salmon
Place the salmon fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through.
Maple Glazed Brussels Sprouts
- 5
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and cut them in half.
- 6
- 7
Sauté the Brussels Sprouts
In the same skillet with the bacon drippings, add the Brussels sprouts, maple syrup, salt, and pepper. Sauté for about 8-10 minutes until they are golden and tender.
- 8
Combine Ingredients
Add the crumbled bacon back into the skillet and toss everything together before serving.
Vanilla Bean and Parsnip Purée
- 9
Prepare the Parsnips
Peel and chop the parsnips into even-sized chunks.
- 10
Cook the Parsnips
In a pot, cover the chopped parsnips with water and bring to a boil. Cook until tender, about 15-20 minutes.
- 11
Blend the Purée
Drain the parsnips and place them in a blender. Add butter, heavy cream, and the seeds from the vanilla bean (split the bean and scrape out the seeds). Blend until smooth.
- 12
Season the Purée
Season with salt to taste, and blend again to combine.
