Back in February, when I was experimenting with shaved Brussels sprouts as a foil for other foods, I suggested that salmon would make a good companion. Fast forward to earlier this week when an acquaintance asked if I was still cooking, and I had to confess that I had not been as active in the kitchen as in the past. That needed to change, and with some Brussels sprouts in the fridge and a nice salmon filet in the freezer (trust me, a vacuum sealer is worth it for when you see something spectacular at the market and want it for later), it was time to practice what I suggested. Delicious and easy! Let’s go.
First, the salmon.
For ease of preparation and clean-up, I keep a supply of PaperChef Parchment Cooking Bags on hand for the cooking. For the preparation, I find it easy to put the salmon filet on a piece of foil; brush it with oil, season (salt and pepper; or lemon and dill; or smoked salt; or agave nectar; or honey; or your choice), place it in the bag (presentation side up), then in the oven at 400 deg. F for13-15 minutes. Once the salmon is in the oven, it’s time to get the Brussels sprouts ready.
Now, the Brussels sprouts.
I like to start with some pancetta, which you’re going to want to get to a crispy stage – a textural contrast to the salmon. I’ve read, and I think it’s true, that the pancetta will render better if you start with a cold pan. Let it render until it’s starting to brown.
Once the pancetta has started browning, toss in some aromatics. I used a shallot I had on hand; onion works well, too.
Stir the shallot or onion to get it well acquainted with the rendered fat from the pancetta, and then let it cook for a minute or so, until the shallot/onion starts looking translucent.
Then it’s time to toss in some shaved Brussels sprouts. You can get them pre-shaved at most markets; this time I did them myself.
As the Brussels sprouts are mixed with the pancetta and shallot/onion, their color will intensify. You want to get them sufficiently tossed and coated, then season with salt and pepper.
Once the Brussels sprouts are ready, it’s time to put them on a plate. With only a modicum of planning and preparation, about the time you plate the Brussels sprouts, your salmon filet is ready as well. While we hear that timing is everything, this will work out close enough. Don’t let it make you anxious.
Place the salmon on the bed of Brussels sprouts, and you’re ready to serve and enjoy. Want to ramp up the presentation? If you’ve used lemon and dill, put a slice of lemon on the side, or leave the cooked lemon and dill on the top of your filet. Let your imagination run with it.
Give it a try, and let me know how it works for you. Not a salmon fan? I can see haddock or cod working just as well. Regardless, it’s an easy, and healthy meal, taking no more than25-30 minutes from start to eat. Enjoy!
never 2 old 2 start cooking 
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