Seared Salmon with Crispy Brussels Sprouts and Creamy Sunchoke Puree

published 5 months ago by Videos from The Culinary Institute of America

In this recipe, Chef Barbara Alexander from The Culinary Institute of America pairs seared AquaBounty salmon with pureed Jerusalem artichokes, and crispy Brussels sprouts for a delicious dish that’s high in protein, vitamins, fiber and omega-3 fatty acids. She prepares a Whole Grain Mustard Vinaigrette for a zingy sauce to accompany the fish. Get the Seared Salmon with Crispy Brussels Sprouts and Creamy Sunchoke Puree recipe.  

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