Glazed Salmon with Brussels Sprout Hash

Name: Glazed Salmon with Brussels Sprout Hash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters apple cider; 4 slices thick slices of smoky bacon; 454 grams brussels sprouts; 1 large onion, minced; 2 kilograms salmon steaks; 8 servings Salt and freshly ground pepper; 1 Tbsp unsalted butter; 340 grams Yukon Gold potatoes, scrubbed; 59 milliliters applejack or other brandy

Glazed Salmon with Brussels Sprout Hash

The recipe Glazed Salmon with Brussels Sprout Hash can be made in roughly 45 minutes. This recipe serves 8. This recipe covers 44% of your daily requirements of vitamins and minerals. This main course has 462 calories, 50g of protein, and 20g of fat per serving. This recipe from Food and Wine requires apple cider, salmon steaks, onion, and salt and pepper. To use up the apple cider you could follow this main course with the Apple Cider Doughnut Cake as a dessert. It is a good option if you're following a gluten free diet. Users who liked this recipe also liked Maple-Mustard-Mixed Pepper Glazed Salmon with Brussels Sprout Slaw, Brussels Sprout & Potato Hash, and Brussels Sprout & Potato Hash for Two.

Instructions

In a medium saucepan of boiling salted water, cook the potatoes until just tender, about 15 minutes. Using a slotted spoon, transfer the potatoes to a plate and let cool slightly. Separate the brussels sprouts into leaves.

Ingredients you will need

Brussels Sprouts

Potato

Water

Equipment you will use

Slotted Spoon

Sauce Pan

Add the leaves to the boiling water and cook until they turn bright green, about 2 minutes; drain. Peel the potatoes and cut them into 1/2-inch dice.

Ingredients you will need

Potato

Water

In a large skillet, cook the bacon over moderate heat, turning once, until crisp, about 5 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Drain the bacon and coarsely chop it.

Ingredients you will need

Bacon

Pour off all but 2 tablespoons of the bacon fat from the skillet.

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Bacon Drippings

Equipment you will use

Frying Pan

Add the potatoes and cook over moderate heat until browned on the bottom, about 4 minutes. Stir the potatoes and cook until browned all over, about 3 minutes.

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Potato

Add the onion to the skillet and cook over moderate heat, stirring, until softened and starting to brown, about 4 minutes.

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Onion

Equipment you will use

Frying Pan

Add the brussels sprout leaves and the bacon and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.

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Salt And Pepper

Bacon

Meanwhile, in a medium saucepan, boil the apple cider with the applejack and butter until the cider glaze is reduced to 2/3 cup, about 25 minutes.

Ingredients you will need

Apple Cider

Applejack

Butter

Glaze

Equipment you will use

Sauce Pan

Preheat the broiler. Season the salmon steaks with salt and pepper and brush them on both sides with the cider glaze. Arrange the steaks in a broiler pan or on a rack set in a rimmed baking sheet. Broil the salmon for about 8 minutes, brushing occasionally with the glaze, or until crisp and just cooked through.

Ingredients you will need

Salt And Pepper

Salmon

Steak

Glaze

Equipment you will use

Baking Sheet

Broiler Pan

Broiler

Reheat the brussels sprout hash.

Ingredients you will need

Hash Browns

Brush the salmon steaks with any remaining cider glaze, then transfer to plates and serve with the hash.

Ingredients you will need

Salmon Steak

Glaze

Hash Browns

Equipment

Ingredients

Servings:

473milliliters

apple cider 4slices

thick slices of smoky bacon 454grams

brussels sprouts 1large

onion, minced 2kilograms

salmon steaks 8servings

Salt and freshly ground pepper 1Tbsp

unsalted butter 340grams

Yukon Gold potatoes, scrubbed 59milliliters

applejack or other brandy

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.