In The Bender Kitchen: Firefighter Brian Gauthier from the Suffield Fire Department

CT Style

NEW HAVEN, Conn. (WTNH) –  We continue to raise awareness for Operation Save A Life with Everyday heroes.

Firefighter Brian Gauthier from the Suffield Fire Department shows us how to make pan seared BBQ salmon with sweet oven roasted Brussels sprouts.


  • 1/2 pound Boneless skinless Salmon Fillet
  • 2 Tablespoons for Extra Virgin Olive Oil
  • 1 Tablespoon of BBQ Sauce
  • 1/8 of a Cup of Jalapeno Crisps
  • 2 pound Bag of Brussel Sprouts
  • 1 Cup of Diced Sweet Onion
  • 1 Cup of Diced Honey Crisp Apple (if in Season)
  • ¼ Cup of Candied Walnuts
  • ¼ Cup of Craisins
  • 1 Tablespoon of Garlic Salt or to Taste
  • 2 Tablespoons of Honey


  • Put the 2 Tablespoons of Extra Virgin Olive Oil into a non-stick frying pan and set it to Medium to High heat.
  • Once heated or close to it, place the Salmon Fillet carefully into the pan and watch out for splashing the hot oil.
  • Sear the bottom of the salmon by frying for approx. 4 min. I like to place a piece of tinfoil over the pan to avoid a mess with the oil.
  • Once the bottom has crisped up a bit and you can visually see the salmon cooked about half way up, slightly drop the temperature and flip the salmon carefully.
  • If it is cooked, it should come cleanly off the pan without sticking.  Replace the tin foil and cook approx. 4 more minutes.
  • Remove the salmon from the pan with a spatula and place it on a plate with a paper towel to soak up and excess oil.
  • Let it sit for about 2 minutes.
  • Remove the paper towel.
  • Brush on your BBQ sauce and sprinkle the jalapeno crisps over the top.
  • This is now ready to serve.
  • Preheat oven to 400* F, Slice Brussels sprouts in half and microwave for approximately 4 min to soften.
  • In a mixing bowl, add all of the ingredients together except for the honey and candied walnuts.
  • Once mixed, spread out evenly in a “9×13” baking dish.
  • Drizzle Honey over the sprouts.
  • Bake for 20 minutes or until the loose Brussels sprout leaves have begun to brown.
  • Finish by sprinkling the candied walnuts over the top.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

CT Style Content Disclaimer

The information, advice and answers displayed in the CT Style section of are those of individual sponsors and guests and not WTNH-TV/Nexstar Media Group, Inc. presents this content on behalf of each participating CT Style sponsor.