Seared Salmon with Glazed Root Vegetables and Brussels Sprouts
50 minintermediate
This dish highlights the technique of achieving a crisp sear on salmon while balancing the flavors of caramelized root vegetables and Brussels sprouts. The plating demonstrates precision and contrast, showcasing the results of controlled heat and timing.
”Preheat oven to 425°F (220°C). Toss potatoes, carrots, and parsnips with 1 tbsp olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 20 minutes.
Add halved Brussels sprouts to the baking sheet, toss, and roast for an additional 15 minutes until all vegetables are golden and tender.
Pat salmon fillets dry and season both sides with salt and pepper.
Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. Place salmon fillets presentation-side down and sear for 3-4 minutes until a golden crust forms.
Flip salmon, reduce heat to medium, and add butter, honey, Dijon mustard, and lemon juice to the pan. Spoon the glaze over the salmon as it cooks for another 2-3 minutes until just cooked through.
Arrange roasted vegetables in the center of each plate. Place the glazed salmon fillet on top.
Spoon extra glaze from the pan over the salmon. Garnish with microgreens and a sprinkle of red chili flakes.
Careful attention to heat and timing yields a restaurant-quality sear and vibrant vegetables, perfect for experimenting with pan-glazing techniques.