Salmon was already the plan for dinner, but I hadn’t figured out with what yet. Wandering through the super market I came across Brussel sprouts and I couldn’t resist! There are a few ways I love to make them, for example roasted whole in the oven, shredded and sautéed with garlic and Worceister sauce or served with a creamy cheese sauce. But today I opted for simply sautéed in a skillet with crispy fried garlic slices.
The potatoes I sliced into 5mm slices, seasoned with pepper and salt, drizzled with olive oil and baked in the oven (220 C) on a baking tray for 40 minutes. Flipped half way. I served it with a few dollops of garlicy persillade.
The salmon I seasoned with pepper, salt and ground fennel seeds and then panfried for 4 minutes on the skin side and 2 minutes on the other side, leaving it a bit medium rare on the inside. Yum!
Sautéed Brussel Sprouts, Pan Fried Salmon and Crispy Oven Potatoes.
- 1/2 tbsp butter
- 1/2 tbsp olive oil
- 400g Brussel sprouts
- 5 garlic cloves, sliced
- 500g potatoes
- 2 skin on salmon filets
- Pepper & Salt to taste
- 1 tsp whole or ground fennel seeds (if whole, give them a rough smash in a pestle and mortar)
Clean and cut the potatoes into 5mm slices.
Place on a baking sheet on a baking tray.
Season well with pepper and salt and drizzle with olive oil.
Bake in the oven at 220°C) on for 40 minutes. Flip half way.
Remove the outer layer and trim off the bottom of the Brussel sprout, making sure not to take off too much or it will fall apart.
Half the Brussel sprouts.
Preferably in a cast iron skillet (otherwise in whatever pan you have available) heat the butter and olive oil. When the butter is starting to bubble add the garlic slices and the Brussel sprouts cut side down.
Sauté on medium heat, shake the pan now and then so it doesn't burn but don't flip the sprouts until starting to brown on the cut side, this will take about ± 10 minutes.
When the sprouts have a nice colour you can flip them around, ± 5 minutes until done.
If it's burning a bit too fast you can add a drop of water or broth and let it evaporate.
Season the salmon with pepper, salt and ground fennel seeds.
Panfry for 4 minutes on the skin side and 2 minutes on the other side, leaving it a bit medium-rare on the inside.
Serve with some persillade, a lemon wedge or just as is.