Maple-Mustard-Mixed Pepper Glazed Salmon with Brussels Sprout Slaw

Name: Maple-Mustard-Mixed Pepper Glazed Salmon with Brussels Sprout Slaw
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 4 Tbsps apple cider vinegar; 10 whole black peppercorns; 907 grams Brussels sprouts, trimmed; 59 milliliters canola oil; 1 teaspoons celery salt; 2 Tbsps heaping tablespoons Dijon mustard; 2 Tbsps Dijon mustard; 2 Tbsps finely chopped fresh chives; 10 whole green peppercorns; 2 Tbsps kosher salt; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps lemon juice; 118 milliliters maple syrup; 118 milliliters pure maple syrup; 2 Tbsps pure maple syrup; 10 whole pink peppercorns plus 2 tablespoons crushed; 1 small head radicchio, halved and finely shredded; 1 kgs center cut piece of salmon; 118 milliliters chopped toasted walnuts

Maple-Mustard-Mixed Pepper Glazed Salmon with Brussels Sprout Slaw

Maple-Mustard-Mixed Pepper Glazed Salmon with Brussels Sprout Slaw might be just the main course you are searching for. This gluten free, dairy free, and pescatarian recipe serves 6. One portion of this dish contains approximately 53g of protein, 31g of fat, and A mixture of apple cider vinegar, kosher salt and pepper, brussels sprouts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Special equipment: 4 cups hickory wood chips, soaked for 1 hour

Ingredients you will need

French Fries

Whisk together 2 cups water, the maple syrup, salt and whole peppercorns in a bowl.

Ingredients you will need

Peppercorns

Maple Syrup

Water

Salt

Equipment you will use

Whisk

Bowl

Add the salmon, place a piece of plastic wrap over and place a plate on top to keep submerged. Refrigerate for 1 hour.

Ingredients you will need

Salmon

Wrap

Equipment you will use

Plastic Wrap

Remove the salmon from the brine. Pat the salmon dry with paper towels and place on a baking rack set over a baking sheet place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.

Ingredients you will need

Salmon

Brine

Fish

Equipment you will use

Baking Sheet

Paper Towels

Combine the maple syrup, mustard and crushed pink peppercorns.

Ingredients you will need

Maple Syrup

Peppercorns

Mustard

Remove the grill grate and ceramic plate from the cooker. Scatter the soaked wood chips over the top. Adjust the cooker to maintain a temperature of 150 to 160 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Smoke until the thickest part of the fish registers 150 degrees, about 1 hour 30 minutes. Start brushing with the glaze every few minutes for the last 15 minutes of the smoking process.

Ingredients you will need

French Fries

Glaze

Fish

Equipment you will use

Grill

Serve the salmon with the Brussles Sprouts Slaw.

Ingredients you will need

Sprouts

Salmon

Whisk together the oil, vinegar, lemon juice, mustard, maple syrup, celery salt and some salt and pepper in a large bowl.

Ingredients you will need

Salt And Pepper

Celery Salt

Lemon Juice

Maple Syrup

Mustard

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

In a food processor with a grater attachment, shred the Brussels sprouts. (If you do not have a food processor you could grate by hand or cut very thinly with a knife.)

Ingredients you will need

Brussels Sprouts

Equipment you will use

Food Processor

Grater

Knife

Transfer to the bowl with the dressing.

Equipment you will use

Bowl

Add the radicchio and chives and toss to combine. Cover and refrigerate for at least 30 minutes before serving (to allow the sprouts to break down and soften).

Ingredients you will need

Radicchio

Sprouts

Chives

Add the walnuts before serving.

Ingredients you will need

Walnuts

Equipment

Ingredients

Servings:

4Tbsps

apple cider vinegar 10

whole black peppercorns 907grams

Brussels sprouts, trimmed 59milliliters

canola oil 1teaspoons

celery salt 2Tbsps

heaping tablespoons Dijon mustard 2Tbsps

Dijon mustard 2Tbsps

finely chopped fresh chives 10

whole green peppercorns 2Tbsps

kosher salt 6servings

Kosher salt and freshly ground black pepper 2Tbsps

lemon juice 118milliliters

maple syrup 118milliliters

pure maple syrup 2Tbsps

pure maple syrup 10

whole pink peppercorns plus 2 tablespoons crushed 1small head

radicchio, halved and finely shredded 1kgs

center cut piece of salmon 118milliliters

chopped toasted walnuts

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. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 10 dollars per bottle.

Santa Ema Reserve Chardonnay

Santa Ema Chardonnay Reserva is a bright golden yellow colored wine that comes from the Leyda Valley. A bouquet of ripe tropical fruits emerges, such as bananas and passion fruit along with touches of honey and vanilla. In the mouth, it is a wine of good balance and pleasant acidity.Ideal to go with oily fish and sauces, seafood and grilled crab. Also ideal for white meat and mature cheeses.