Pan-Seared Salmon with Orange-Glazed Brussels Sprouts Salad

Elevate your dinner with this delightful dish featuring pan-seared salmon topped with a luscious butter caper sauce, accompanied by a vibrant Brussels sprouts salad tossed with toasted almonds, Parmesan, and fresh orange segments.

Ingredients:

• For the Salmon and Butter Sauce:

  • 2 salmon fillets
  • 4 tablespoons unsalted butter, cut into small pieces and kept cold
  • 1 shallot, half finely chopped, half thinly sliced
  • 1 ounce capers (about 2 tablespoons)
  • 1 orange (zest and juice)
  • ¼ ounce fresh parsley (about 1 tablespoon), finely chopped
  • Olive oil, for cooking
  • Kosher salt and ground black pepper, to taste

• For the Brussels Sprouts Salad:

  • ½ pound Brussels sprouts (about 2 cups), thinly sliced into ribbons
  • 1 ounce sliced almonds (about ¼ cup), toasted
  • ¾ ounce Parmesan cheese (about ¼ cup), finely grated
  • Segments from 1 orange (use the one zested and juiced)
  • Half of the shallot (from above), thinly sliced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon orange zest (from the orange above)
  • 2 tablespoons white wine vinegar (or red wine vinegar)
  • 1 teaspoon sugar
  • 3 tablespoons olive oil
  • Kosher salt and ground black pepper, to taste

Directions:

1. Prepare the Brussels Sprouts Salad:

   • Toast the Almonds:
     • In a medium nonstick skillet over medium-high heat, toast the sliced almonds, stirring frequently, until golden brown, about 2–3 minutes. Transfer to a plate and set aside.
   • Make the Dressing:
     • In a large bowl, whisk together the Dijon mustard, 1 teaspoon of orange zest, 1 tablespoon of vinegar, and 1 teaspoon of sugar.
     • Gradually whisk in 3 tablespoons of olive oil until the dressing is well emulsified.
   • Assemble the Salad:
     • Thinly slice the Brussels sprouts crosswise into thin ribbons, discarding the tough ends.
     • Peel the orange, remove any pith, and cut the flesh into ½-inch pieces.
     • Add the sliced Brussels sprouts, grated Parmesan, orange pieces, toasted almonds, and thinly sliced half of the shallot to the bowl with the dressing.
     • Toss well to coat all ingredients evenly. Season with kosher salt and ground black pepper to taste. Set aside.

2. Prepare the Salmon and Sauce:

   • Season the Salmon:
     • Pat the salmon fillets dry with paper towels.
     • Season both sides of the salmon with kosher salt and ground black pepper.
   • Cook the Salmon:
     • In the same skillet used for the almonds, heat 1 tablespoon of olive oil over medium-high heat until it begins to shimmer.
     • Add the salmon fillets skin-side down. Gently press each fillet with a spatula for about 10 seconds to ensure even contact with the pan.
     • Reduce the heat to medium and cook until the skin is well browned and the flesh is nearly cooked through, about 4–5 minutes.
     • Carefully flip the salmon and cook for an additional 1–2 minutes until just cooked to medium. Transfer the salmon to a plate and keep warm.
   • Prepare the Butter Sauce:
     • Finely chop half of the shallot and set aside.
     • In a small bowl, combine ¼ cup of fresh orange juice (from the zested orange) and 1 tablespoon of vinegar.
     • In the same skillet over medium-high heat, add the chopped shallot and the orange juice mixture.
     • Cook, stirring occasionally, until the liquid is reduced by half, about 2–3 minutes.
     • Remove the skillet from the heat. Gradually whisk in the cold butter pieces until the sauce becomes creamy and opaque.
     • Stir in the finely chopped parsley and capers.
     • Season the sauce with kosher salt and ground black pepper to taste.

3. Serve:

   • Plate the Dish:
     • Divide the Brussels sprouts salad between serving plates.
     • Place a salmon fillet atop the salad on each plate.
     • Spoon the butter caper sauce over the salmon.
     • Drizzle with a little extra olive oil if desired.
     • Serve immediately and enjoy!

Serving Suggestions and Tips:

• Toasting Almonds: Keep a close eye on the almonds as they can go from toasted to burnt quickly.
• Freshness Matters: Use fresh orange juice and zest for the brightest flavor.
• Salmon Doneness: Salmon is best served medium, but cook to your preferred level of doneness.
• Variations: Feel free to substitute salmon with another firm fish like trout or snapper.
• Make Ahead: The Brussels sprouts salad can be prepared a few hours in advance and kept refrigerated.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the salmon gently to avoid drying it out.

Enjoy this elegant and flavorful meal that's perfect for a special occasion or a delightful weeknight dinner!