A personal favorite of mine that I make every occasion I can. This is one of those dishes that I created honestly out of indecisiveness. It was one of those times i didn’t know what i was in the mood for. This is one that literally hits all of your taste buds. A little gaminess and spice from the salmon, the natural sugars from the sweet potatoes, earthiness from the Brussels and some saltiness and umami from the bacon. Epic… Sensory… Overload…
2 Salmon Filets, skin on, 6-8 oz each
6 Strips Uncured Bacon, sliced crosswise in 1/4″ strips
1 Large Sweet Potato, peeled diced about 1/2 inch
2 cups Brussels Sprouts, cut off base and discard. Cut into quarters lengthwise
2 tbsp chili paste (check your label and avoid anything with added sugar or msg)
3 tbsp Organic Local Honey
Salt and Pepper, to taste
2 tbsp Coconut Oil, if needed
1. Place bacon in large nonstick sauté pan over medium low heat and allow fat to be rendered out but do not allow bacon to crisp, about 20 minutes. Remove bacon and strain into same pan. Set bacon aside.
2. Increase heat to medium-high and add sweet potatoes to rendered bacon fat. Toss or stir constantly continually until they begin to soften and brown slightly 5-10 min.
3. Add Brussels and continue to toss or stir another 5 minutes. Return bacon to pan and toss occasionally until bacon is crisp. Transfer into another pan to keep warm.
4. At this point your pan should have enough reserved bacon fat on its surface for the salmon. If needed, add a tablespoon or two of coconut oil to allow it to melt in pan, off of heating surface so it does not burn while preparing salmon.
5. Season flesh side of salmon with salt and pepper. Mix honey and chili paste and brush onto salmon flesh.
6. Return pan to medium-high heat. Place salmon in pan, skin side down for 5 minutes. Flip and cook for 2 minutes, flip again and cook skin side down another 2 minutes to crisp the skin. Serve atop a bed of sweets and Brussels.