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.

Ingredients:  

  • 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

Preparation 

  • 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.

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