Charred salmon and sprouts. These delicate, thin crepes are filled with creamy delicious salmon and king prawns, some sweet charred corn and then baked to a crisp delicious perfection. All served with a creamy dill sauce. Just perfect for entertaining, these are sure to be a hit! 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. Crispy Pan-Seared Salmon + Charred Broccoli and Brussel Sprouts. Crispy Pan-Seared Salmon + Charred Broccoli and Brussel Sprouts - a healthy and delicious weeknight dinner! You can have Charred salmon and sprouts using 23 ingredients and 7 steps. Here is how you cook it.

Ingredients of Charred salmon and sprouts

You need of Salmon.
It's 4 of Salmon fillets.
It's of Runny honey.
Prepare of Olive oil.
It's of Salt.
You need of Pepper.
You need of Sprouts.
You need of Brussel sprouts.
You need of Olive oil.
Prepare of Salt.
It's of Pepper.
You need of Butter sauce.
It's 1/4 bottle of white wine.
You need of Glug of white wine vinegar.
It's 1/2 pint of vegetable stock.
It's of Salt.
You need of Pepper.
You need 1/4 of red onion.
Prepare of Heaped teaspoon finely chopped garlic.
It's 250 g of butter.
Prepare of Salt.
It's of Pepper.
It's of Rice.

You guys - it feels so good to be back! Remove salmon from the marinade and place skin-side down on the baking sheet. Serve the salmon skin-side down with the charred Brussel sprouts scattered around. Finish with a pinch of fresh lemon zest, a sprinkle of Italian Parsley, and an extra drizzle of Mike's Hot Honey.

Charred salmon and sprouts step by step

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..
After about 5 minutes, put the rice into a large pan of salted, boiling water and simmer..
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..
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..
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..
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..
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..

How to make fish tacos with salmon. The beauty of using salmon in these tacos is that salmon can take bold flavors and the soft oily flakes hold up well to the high heat needed to give this blackened salmon the wonderful charring it needs. Don't be afraid to get the frying pan hot, the salmon will crisp nicely and it will be easy to flip over. Repeat the cooking step until charred. Pat dry the salmon fillets with a paper towel and smear a healthy amount of the blackened spice rub over the pink flesh side, along with a little salt, pepper and lemon juice.