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

Grilled Salmon Steak

Pair With

Nº 78

cabernet sauvignon


herbs, acidic, ocean


45 minutes


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



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.