Hello, all you faithful (and new) readers. The weather in South Florida is absolutely amazing (for me anyways). I like cold weather, and am enjoying the highs in the 50s and 60s during the day, and lows in the 30s and 40s at night. Kinda nice to feel “seasons” in Florida, lol.
Anyways, I felt like cooking today, even after a long day in work. This is a relatively quick recipe, especially if you forego the pomegranate vinegar syrup. However, the syrup is pretty key, in this recipe at least. In fact, all the flavors play off of each other well in this dish.
The salmon was nicely seared, with the richness of the butter in the sauce being cut by the acidic/salty bite of the capers and the white wine. The bitter qualities of the Brussels sprouts were in sync with the smoky bacon and the sweet/sour flavor of the pomegranate vinegar syrup reduction. In other words, pretty tasty stuff.
What you’ll need (for 2-3 servings):
– 1 lb of salmon (whichever type you like, I chose Atlantic, but Pacific or Sockeye work as well)
– 1 shallot, finely minced
– 1 Tbsp Butter
– 1 Tbsp Olive oil
– About 2 Tbsp capers, and some of the brine
– 1 lb Brussels sprouts
– 2 strips bacon, sliced into strips
– 2 cloves of garlic, medium chop
Pomegranate Vinegar Syrup:
– about 1/3 to 1/2 cup of pomegranate infused red wine vinegar
– 2-3 Tbsp sugar
– pinch of salt
1: Start with the pomegranate syrup. Mix all of the ingredients in a small saucepan, stir, and place over medium-low heat. When it comes to a boil, turn it slightly lower, and boil until the mixture reduces by a little more than half. It will be slightly thicker, but will really thicken after it cools. This should take about 15 minutes or less. Keep an eye on it, and avoid reducing so much that it’s thick while hot. It will become way too thick to drizzle on the sprouts.
2: As the syrup is reducing, place a pan over medium heat for a couple minutes. Add the bacon and cook for about 3-4 minutes, until some of the fat is rendered out.
3: Add the Brussels sprouts to the bacon and drippings and cook for about 10-15 minutes, or until nicely caramelized and tender. Season with salt and pepper. Add the garlic a few minutes before finishing to avoid burning it. I added it first and it stuck to the pan a bit.
4: Season the salmon filets with salt and pepper. Heat another skillet over medium heat until hot. Add enough oil to coat the bottom of the pan.
5: When the oil is shimmering, and before it smokes, add the salmon seasoned sided down, and sear for about 2-3 minutes on one side. Season the other side while the first side is cooking.
6: Wait until the salmon releases. That’s when you know it’s ready to turn. Do not try to force it if it sticks too much, or it will fall apart. Flip the fish over and sear the other side for another 3-4 minutes.
7: Remove the salmon, and set aside for a couple minutes. Drain the oil, and add 1 Tbsp of fresh oil and the 1 Tbsp butter. Let the butter melt, then add the shallot, and cook for a couple minutes.
8: Then add the white wine, capers, and caper brine and cook for another 2-3 minutes. Spoon over the fish.
9: Plate the Brussels sprouts, then drizzle them with the pomegranate syrup.
Enjoy folks. Let me know what you think.
Click Below to see the pictures individually, and/or larger.