Recipe courtesy of Bobby Flay
Seared Salmon and Brussels Sprout-Apple Salad with Bacon and Maple-Thyme Vinaigrette
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons canola oil
  • 8 slices bacon, cut into lardons 
  • 5 tablespoons apple cider vinegar 
  • 2 tablespoons pure maple syrup 
  • 2 teaspoons Dijon mustard 
  • 1 teaspoon finely chopped fresh thyme 
  • Kosher salt and freshly ground black pepper 
  • 1/2 cup extra-virgin olive oil 
  • 10 ounces Brussels sprouts, trimmed, halved and thinly sliced 
  • 1 large gala apple, halved, seeded and thinly sliced 
  • 1/2 small red onion, thinly sliced 
  • 1/4 cup dried cranberries 
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 teaspoons freshly squeezed lemon juice 
  • Four 4-ounce salmon fillets, skin on 

Directions

Put the canola oil and bacon into a large nonstick skillet and cook over medium heat until crisp. Transfer to a plate, reserving the drippings in the skillet.

While the bacon crisps, whisk together the vinegar, syrup, mustard, thyme and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified.

Put the Brussels sprouts, apples, onions, cranberries and half of the parsley in a large bowl, and then sprinkle with the lemon juice and season with some salt and pepper. Pour half of the vinaigrette around the sides of the bowl, and gently toss to coat.

Make 3 diagonal cuts in the skin of the salmon, taking care not to cut into the flesh. Heat the bacon fat in the skillet over high heat it until it begins to shimmer. Sprinkle the salmon on both sides with salt and pepper. Cook, skin-side down until golden brown and crispy, about 4 minutes. Turn over and cook to medium doneness, about 2 minutes longer.

Transfer the salmon to a platter, skin-side up. Top each fillet with some more of the remaining vinaigrette, then some salad, a little more vinaigrette and the remaining chopped parsley. Serve immediately.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Brussels Sprouts Supreme

Recipe courtesy of Marcela Valladolid

Balsamic Glazed Brussels Sprouts with Pancetta

Recipe courtesy of Tiffani Thiessen

Balsamic and Parmesan Roasted Brussels Sprouts

Recipe courtesy of Justine Simmons

Indian Brussels Sprouts

Recipe courtesy of Bal Arneson

Bean Sprout Salad

Recipe courtesy of Esther Choi

Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette

Recipe courtesy of Michael Symon

Brussels Sprout Salad with Bacon and Pecans

Recipe courtesy of Tia Mowry

Sauteed Brussels Sprouts with Turkey Bacon

Recipe courtesy of Cooking Channel

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Junk Food Flip

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c

Man v. Food

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c

Man v. Food

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here