AuthorJim BrownPrep Time20 minsCook Time20 minsTotal Time40 minsKitchen Essentials
- Non-stick 12" skillet
- Foil lined sheet pan
- Colander to drain the rutabaga
- Bowl to toss the brussels sprouts with oil, salt and pepper prior to roasting
- Container to brine salmon filet
- Large pot to boil rutabaga
- Blender for chutney
- Spatulas to turn salmon
Prep
No prep needed.
Ingredients
Pre-heat oven with the foil lined baking sheet to 500 degrees.
Dissolve 1/4 cup salt in 2 quarts of cold water and add the salmon. We're going to brine it for 15 minutes.
Add the mint leaves, cilantro tops, peeled ginger coins, toasted sesame seeds, jalapeno, avocado oil, water, squirt of honey, salt and lime juice to a blender and pulse. We're not trying to get it smooth. Chunky is OK.
Put the cubed rutabaga in a pot of water and bring to a boil. We'll let this cook while we're working on the other items.
We're going to put the washed, trimmed and halved brussels sprouts in a bowl and toss with olive oil, salt and pepper. We're going to carefully remove the smoking hot pan from the oven and CAREFULLY place the brussels sprouts cut side down on the screaming hot baking sheet. Return this to the oven and set timer for 20 minutes.
Remove the salmon from the brine and pat dry. Put 1/2 tsp of salt and pepper in the bottom of a dry non-stick skillet and place salmon on top of this- skin side down. Season top of salmon with salt and pepper and turn the flame to medium. We're going to leave the salmon alone for 6-8 minutes. The fat should begin to render from the skin. We're going to use a pair of spatulas to turn the salmon and we'll leave it alone again for 6-8 minutes.
We're going to drain the rutabaga and return to the pot and add the yogurt and butter and mash the rutabaga. Salt and Pepper to taste and add any toppings you choose. I like to add fresh or dried dill.
Top the salmon with the chutney and enjoy.
Ingredients
Directions
Pre-heat oven with the foil lined baking sheet to 500 degrees.
Dissolve 1/4 cup salt in 2 quarts of cold water and add the salmon. We're going to brine it for 15 minutes.
Add the mint leaves, cilantro tops, peeled ginger coins, toasted sesame seeds, jalapeno, avocado oil, water, squirt of honey, salt and lime juice to a blender and pulse. We're not trying to get it smooth. Chunky is OK.
Put the cubed rutabaga in a pot of water and bring to a boil. We'll let this cook while we're working on the other items.
We're going to put the washed, trimmed and halved brussels sprouts in a bowl and toss with olive oil, salt and pepper. We're going to carefully remove the smoking hot pan from the oven and CAREFULLY place the brussels sprouts cut side down on the screaming hot baking sheet. Return this to the oven and set timer for 20 minutes.
Remove the salmon from the brine and pat dry. Put 1/2 tsp of salt and pepper in the bottom of a dry non-stick skillet and place salmon on top of this- skin side down. Season top of salmon with salt and pepper and turn the flame to medium. We're going to leave the salmon alone for 6-8 minutes. The fat should begin to render from the skin. We're going to use a pair of spatulas to turn the salmon and we'll leave it alone again for 6-8 minutes.
We're going to drain the rutabaga and return to the pot and add the yogurt and butter and mash the rutabaga. Salt and Pepper to taste and add any toppings you choose. I like to add fresh or dried dill.
Top the salmon with the chutney and enjoy.
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