Chef Mark Vecchitto makes sweet and savory salmon on top of maple bacon Brussels sprouts.
1 cup Brussels sprouts
1/4 cup of chopped bacon
2oz maple syrup
1oz whole grain mustard
Heat oil in the pan until almost smokey.
Add Brussels and cook till tender.
Throw in the bacon– toss and set aside.
In another pan , heat 1 oz of oil until hot.
Add salmon and cook until a crust has formed turn over.
Cook for 1 more minute.
Add mustard and syrup to the Brussels and toss.
Addd salt and pepper.
Spoon Brussels onto a plate, leaving the.liquid behind.
Place salmon on the brush and top with the mustard syrup.