salt, to taste
1 sweet potato, cubed
Brussel sprouts, halved
1 ½ tbsp/25 mL honey
¼ cup/50 mL apricot preserves
2 tsp/10 mL grainy Dijon
2 tsp/10 mL soy sauce
2 tsp/10 mL lime juice
½ tsp/2 mL minced garlic
¼ tsp/1 mL chili flakes
To prepare this dish, put 4-5 slits in the skin of a portion of salmon and give it a generous coating of salt. Then place in a very hot pan with a little oil, searing the fish until it cooks halfway through. Flip, adding a knob of butter and baste the salmon for a minute or two.
“I prefer salmon cooked to about 125-130F,” Ryan says. “There is nothing worse than overcooked, dry salmon!”
Serve with roasted sweet potatoes, roasted brussel sprouts and crispy potato skins prepared this way: peel and cube a sweet potato (save the skins!) and cut in half a handful of Brussel sprouts. Toss the vegetables with a bit of oil and salt.
Cook on a hot baking sheet in 450°F (230°C) oven until they start to soften and turn colour on their corners (12-15 minutes). Fry potato skins in oil until crisp.
Mix altogether honey, apricot preserves, grainy Dijon, soy sauce, lime juice, minced garlic, and chili flakes, bring to a boil then simmer until it coats the back of a spoon.
To serve: place vegetables on your plate, top with salmon, then pour glaze over fish. Top with crispy skins.