How to Cook Yummy Charred salmon and sprouts

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Charred salmon and sprouts

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We hope you got benefit from reading it, now let’s go back to charred salmon and sprouts recipe. You can have charred salmon and sprouts using 23 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Charred salmon and sprouts:

  1. You need of Salmon.
  2. Get 4 of Salmon fillets.
  3. Provide of Runny honey.
  4. Prepare of Olive oil.
  5. Provide of Salt.
  6. Provide of Pepper.
  7. Prepare of Sprouts.
  8. Use of Brussel sprouts.
  9. You need of Olive oil.
  10. Prepare of Salt.
  11. You need of Pepper.
  12. Prepare of Butter sauce.
  13. Take 1/4 bottle of white wine.
  14. Take of Glug of white wine vinegar.
  15. Prepare 1/2 pint of vegetable stock.
  16. Prepare of Salt.
  17. Get of Pepper.
  18. Take 1/4 of red onion.
  19. Use of Heaped teaspoon finely chopped garlic.
  20. Use 250 g of butter.
  21. You need of Salt.
  22. Get of Pepper.
  23. You need of Rice.

Steps to make Charred salmon and sprouts:

  1. Set the oven to 200 degrees C. Put sprouts on a baking tray, drizzle with olive oil, season with salt and pepper and put in the oven.. Charred salmon and sprouts
  2. After about 5 minutes, put the rice into a large pan of salted, boiling water and simmer..
  3. Drizzle honey over the salmon. Pour on some olive oil on and season with salt and pepper. Leave in the packet for now. Heat some olive oil in a frying pan.. Charred salmon and sprouts
  4. Start the sauce. Heat the onions in a pan over a medium heat. When they start to soften add the garlic. About a minute later add all of the wine and vinegar. Turn up the heat a bit so the liquid bubbles..
  5. While the wine reduces, start frying the salmon skin-side down. The pan should be hot. When the skin crisps up, turn the salmon over and remove the skin (it should just peel off). The honey will start to caramelise. Turn the heat down a bit. Chop up the salmon into large chunks and continue frying until they’re charred and cooked through..
  6. While salmon chunks are frying, add the stock to the sauce. After a few minutes add the butter and stir while the liquid continues to reduce and the butter thickens it up. When the sauce has a nice velvety texture, take off the heat and season to taste..
  7. The rice, sprouts, salmon and sauce should all be ready at roughly the same time. When the sprouts are a bit charred they’ll be just cooked through. Serve however you like – perhaps in a big heap like mine..

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