This is a really tasty dish, and the Brussels sprouts cook in pretty much the same amount of time that it will take to pan sear your salmon. AND you will have time to make a salad while everything is cooking. You will need two skillets, preferably non stick because you want caramelized Brussels sprouts ad crispy salmon skin not a mess on the bottom of each pan but, other than that, this is a really simple recipe with only 5 ingredients (and a splash of water) and minimal hands-on cooking time.
4 skin on salmon fillets
2 lbs Brussels sprouts
1 Tbsp olive oil
2 Tbsps Balsamic vinegar
Salt
Check your salmon for pin bones and remove them. Wash your Brussels sprouts and cut them in half.
Heat both skillets over medium heat. Add half of the oil to each pan and lower the heat. Add the Brussels sprouts, cut side down, to one pan and then the salmon, skin side down, to the other. Salt the ingredients in both pans. Add 2 teaspoons of water to the Brussels sprouts dish and cover the pan. Do not cover the salmon. Set your timer for 6 minutes.
Take the 6 minutes to whip up a quick vinaigrette and salad.
As soon as your timer pings, set it for another 2 minutes. Do not touch the salmon, still cooking away gently over low heat, but stir up the Brussels sprouts and let continue to cook, uncovered this time.
When the timer pings again, gently flip the salmon fillets and let them cook for an additional 30 seconds to a minute, depending on thickness.
Place your salmon on your serving dish or plates and stir up the Brussels spouts one last time before doing the same with them.
Quickly return the skillet you used to cook the Brussels sprouts to the stove top and turn the heat to high. Add the Balsamic and quickly swirl around in the pan. The vinegar will thicken and reduce in less than 30 seconds.
Pour over the Brussels sprouts and drizzle a tiny bit on the salmon. You don't want your nice crispy skin to get soggy.
Enjoy dinner, kitchen to table in 14:27. A good weeknight meal.
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