Hot Honey Glazed Salmon from Norway, Charred Brussels Sprouts Citrus Aioli

Directions

1. Pre-heat oven to 420 degrees.
2. Slice all Brussels sprouts in half, slice onions, and chop garlic.
3. In a large mixing bowl combine the Brussels sprouts with chopped garlic, salt and oil. Place the Brussels sprouts on a parchment-lined sheet tray, try to avoid crowding. Bake the Brussels sprouts for 10 minutes in the oven.
4. Remove the Brussels sprouts from the oven and sprinkle the sliced onions.
5. Place the Brussels sprouts back in the oven for another 10 minutes or until they reach the desired charred or roasted look.
6. Place the cooked Brussels sprouts in a pan and toss with sherry vinegar and lemon juice.
7. Slice chilies.
8. In a thick bottom sauce pot combine the honey with chilies and bring to a simmer. Simmer for 10 minutes, remove the pan from the heat and allow to rest. The longer the honey sits the more flavor the chilies release.
9. Heat a cast iron skillet over medium to high heat. Pat the salmon dry and then season heavily with salt, coriander, smoked paprika and fresh cracked pepper. Add the oil to the pan. Once the oil is hot add the salmon to the pan presentation side down.
10. Cook the salmon for four minutes before flipping the salmon over and cooking for another three minutes. Remove the salmon from the pan and set aside for plating.
11. Zest and juice lime.
12. Prepare the aioli by whisking all the ingredients together in a small bowl.
13. Slice and fry leeks.
14. Place 1 each 4 oz. portion of salmon in the center of a plate or bowl. Ladle 4 oz. of the spicy smoked paprika tomato broth around the salmon. Garnish the salmon with 2 oz. of the fried leeks.