Grilled Salmon Steak, Caramelized Brussels Sprouts, Micro Green Salad, Whole Grain Mustard Vinaigrette

 
Grilled Salmon Steak

Pair With

Nº 78

cabernet sauvignon

FLAVOR PROFILE 

herbs, acidic, ocean

TIME TO EXECUTE 

45 minutes

INGREDIENTS

4 ea. salmon steaks

1 bunch chervil

1 bunch chive

1 bunch parsley

1 Lb. brussels sprouts

1 Tbsp. garlic (minced)

4 Tbsp. olive oil

½ cup whole grain mustard

1/8 white balsamic vinegar

½ cup extra virgin olive oil

1 shallot (chopped)

½ bunch chive (thinly chopped)

1 Tbsp. honey

 

DIRECTIONS

For the Vinaigrette: mix together whole grain mustard, olive oil, vinegar, honey, chopped chive, & shallot in a mixing bowl. Season with salt & pepper to taste.

For The Brussels Sprouts: cut stems off & cut in half. Blanch brussels sprouts in salted water for about 2 mins. Immediately put into ice water to cool off. Once salmon is almost ready, heat up sauté pan, & start to cook brussels sprouts with just a little olive oil. Flat side down if possible, let them cook for about 1 ½ mins. & flip. Season with salt & pepper, sprouts should be caramelized cook for another 1 ½ mins and serve.

For the Salmon Steaks: season with olive oil, salt, pepper, & stuff middle of each steak with herbs. Grill steaks for 2 mins. Or until fish will release from grill, rotate ¼ turn & cook for another 2 mins. Once steaks are able to release from again flip & repeat until desired temperature. Salmon should still be a little pink in the middle.

To plate: drizzle vinaigrette around plate, place brussels sprouts and rest salmon off of the sprouts. Top with micro greens dressed with olive oil, & serve.