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.
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.
In a large skillet, cook the bacon over moderate heat, turning once, until crisp, about 5 minutes.
Drain the bacon and coarsely chop it.
Pour off all but 2 tablespoons of the bacon fat from the skillet.
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.
Add the onion to the skillet and cook over moderate heat, stirring, until softened and starting to brown, about 4 minutes.
Add the brussels sprout leaves and the bacon and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.
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.
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.
Reheat the brussels sprout hash.
Brush the salmon steaks with any remaining cider glaze, then transfer to plates and serve with the hash.
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.
7Cellars Elway's Reserve Chardonnay
The 2018 Elway’s Reserve Carneros Chardonnay is well-balanced, exhibiting crisp tropical fruit, apple and pear flavors with light floral elements. Hints of vanilla complement a smooth, lingering oak finish.Pair this crisp wine with light fare such as sliced fruit & cheeses, lemon pasta salad, roasted chicken with herbs, or vanilla pudding.