Salmon Filet with Brussels Sprouts and Truffle
8 salmon filets
24 brussels sprouts, shaved
1 ounce truffle oil or fresh truffle, shaved
1 large shallot, chopped fine
2 oranges, juiced and zested
5 Tbsp sweet butter
2 Tbsp grapeseed oil
salt and pepper
Season salmon on both sides with salt and pepper.
Over high heat, add grapeseed oil to a sauté pan. When oil begins to smoke add 1 Tablespoon sweet butter followed with the salmon filets. Turn heat down to medium. Cook for about 4 minutes then turn and cook for 2 more minutes.
Simultaneously, using a second sauté pan over high heat add 1 Tablespoon sweet butter then add chopped shallot and cook for 30 seconds. Add shaved brussels sprouts and stir every 20 seconds until cooked. Add orange juice and zest. After orange juice is incorporated fold in 2 tablespoons of sweet butter. Add fresh truffle or truffle oil, season with salt and pepper and serve.
Place a small mound of brussels sprouts in center of plate with salmon on top. A few strands of orange zest on top for color is a nice touch.