Ingredients

Service for 4

4 Salmon Fillets with Skin on
1 pound Brussels Sprouts
1 Garlic clove cut into slivers
2 T. chives finely chopped
1 shallot finely diced
4 sprigs thyme
1/4 pound bacon
3 tsp. Dijon mustard
1/2 cup chicken stock
2 T. heavy cream
1 T olive oil

How to make that TastyBurp

The Brussel Sprouts:

Blanch for 4-5 minutes in boiling salted water. Refresh in cold water to keep the color.

Cut the bacon slab into 1/4 slice then slice again into 1/4 pieces. Saute bacon in 1 T Olive oil till light browned.

Reserve half the bacon for garnish... 

Then add the cut brussels sprouts flat side down. Cook till light browned, then add the garlic slivers and cook another 30 seconds. Add the stock and 1/4 white wine.

The sauce:

Add 1/2 the bacon, shallots, and sauté in 1 T butter. Add the stock and mustard. Whisk in cream and reduce till desired consistency is reached. Add chives and thyme.

The salmon:

Score the salmon and dry the skin well. Season both sides with salt and pepper. Sear skin side down till skin is crispy. Flip over fish and cook till complete. Usually this means 75% of cooking time will be skin side down. 

Assembly:

Reheat the brussels sprouts with 1/2 bacon. Pour over sauce and garnish with additional bacon, and chives.

Enjoy that TastyBurp!