Anyhow, marrying brussels sprouts and broccoli together is quite possibly the best idea ever; adding some salmon bacon and the result is out of this world. Salmon bacon, you ask? Yes, it exists. And it is incredible. I honestly can't describe how delicious it is--it is fresh Alaskan salmon in the form of bacon. A little slice of heaven, yes.
|(The name of the Salmon Bacon also happens to be my beautiful and sweet niece's name.)|
If you aren't salivating already, imagine the combination of brussels sprouts, broccoli, and salmon bacon. Add a some onion, a hint of fresh chives, and some hot dijon mustard and the result is perfection. Salivating now? (I knew it.)
Brussels, Broccoli, and Bacon:
Adapted from my previous broccoli recipe.
- 1ish pounds of brussels sprouts, trimmed and cut lengthwise
- 1ish pounds of broccoli, ends trimmed
- salt and fresh ground pepper to taste
- 1 can of low sodium chicken broth
- a healthy glug of white white
- 1 medium yellow onion, diced
- 1 or 2 tablespoons of fresh chives
- 4 pieces of fresh Alaskan salmon bacon, diced (or any other bacon if you don't have the luxury of salmon bacon)
- 2ish tablespoons of skim milk
- 2 or 3 tablespoons of hot dijon mustard (I used one tablespoon of hot dijon and 2 tablespoons of jalapeno dijon)
- salt and pepper to taste
- In a large skillet, heat the oil over medium heat.
- Add the onions, chives, brussels sprouts, and broccoli to the pan. Cook for 5 minutes or so until the veggies start to turn a golden brown.
- Add the chicken stock and wine. Bring to a rolling simmer.
- Reduce the heat to medium-low and cover.
- Cook veggies until they are tender and can be easily pierced.
- Remove lid and scoop out the veggies, leaving the liquid behind.
- Add milk and stir in the mustard.
- Add the salmon bacon to the milk and mustard. Cook for a minute or two.
- Add the veggies back to the skillet and mix to combine.
- Adjust for taste.