GOLDEN VALLEY, Minn.-- Uptown eatery, Tryg's, recently welcomed a new chef and a new menu. This morning, chef Jordan Pidde stopped by our kitchen to show us how to make their oak grilled salmon.
For more information on Tryg's, visit www.trygs.com.
Oak Grilled Salmon with Honey Roasted Brussel Sprouts
2- 4 to 6 oz SALMON filets or fish of your choice for entree
Roasted Brussel Sprouts
8 oz blanched brussel sprouts destemmed and quartered
2 T unsalted butter
1 T honey
2 T Shallots minced
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1/4 cup of blue cheese crumbles
2 T white wine
Combine honey and butter in a saute pan on med. high. Add shallots, salt, pepper and red pepper flakes. Sautee until shallots are evenly browned. Add brussels sprouts and saute until carmelized. Add white wine and reduce until there is none left in the pan. Add blue cheese and stir until melted.
Trygs Salmon Dill Sauce / garnish for the fish
1/2 cup creme fraiche
1 T chooped dill
1 T chopped parsley
1 tsp lemon juice
Warm all ingedients in a sauce pan while whisking. Season with salt and pepper. Place serving of grilled fish on each plate
with half serving of brussle sprouts above and drizzle fish with the Dill sauce.