Maple Mustard Seared Salmon with Potatoes and Brussel Sprouts

We love salmon in this house, we probably eat it once or twice a week. This is my simple go to for salmon, it’s quick and easy but yet comforting. The maple adds a nice crust on the salmon and the mustard adds a nice spice depth to the sauce. I like pan frying the potatoes and brussel sprouts in a large saute pan with a little olive oil and butter so they all cook evenly and get that nice golden crisp on them.

Maple Mustard Salmon

Ingredients

• 2 6oz. filets boneless and skinless salmon
• 3 tbsp. olive oil
• 1 tbsp. butter
• 1 tsp. salt
• 1/2 tsp black pepper
• 1 1/2 tbsp. shallot, peeled and minced
• 1 garlic clove, minced
• 1/4 cup dry white wine (I use pinot grigio)
• 1/2 cup chicken stock
• 1/2 + 2 tbsp cup good pure maple syrup (local if possible)
• 3 tbsp. whole grain mustard

Directions

Preheat oven to 350 degrees F.

Season each side of the salmon generously with salt and pepper. In a small bowl combine 1 tbsp. olive oil, 2 tbsp. maple syrup and 1 tbsp. mustard. Mix together and brush oven both sides of the salmon and set aside.

In a small sauce pan heat 1 tbsp. olive oil with minced shallots and garlic over medium heat. Cook until just translucent and starts to brown. Add the white wine to deglaze the pan and reduce by half. Then add the chicken stock, maple syrup and mustard. Cook on medium low until the sauce is reduced and thickened. Continue on low while assembling the rest of the dish.

In a large saute pan, heat 1 tbsp. olive oil to medium high heat. Make sure the pan is hot and add the salmon, flesh side down on the pan. Let it cook for about 3-4 minutes until a nice bottom crust forms. Try to only flip the salmon once, it will break apart if you move it around a lot. Add 1 tbsp of butter. Flip to the skin side and place in the oven to finish cooking for another 3-4 minutes. Depending on thickness and how well you want your salmon done.

Potatoes and Brussel Sprouts

Ingredients

• 2 tbsp. olive oil
• 4-5 red potatoes, 1/4 inch slices
• 1 cup brussel sprouts, quartered
• 1 tsp. salt
• 1 tsp. black pepper

Directions

Bring two large pots of water to a slow boil. Blanch the vegetables separately. Cook the potatoes just until fork tender for about 7-8 minutes and the brussel sprouts for 2-3 minutes just until bright green and fork tender.

In two large saute pans, add 1 tbsp olive oil in each pan. Heat to medium heat. Continuing to cook them separately, spread each one into an even layer. Make sure the pan is hot to get that nice sear. Cook for about 3-4 minutes on each side to make sure everything gets evenly golden and beautiful.

Plate the vegetables on the bottom and add the seared salmon and the beautiful maple mustard sauce, serve immediately!