Salmon & the Side, by Kennifer

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My dear friend Jen and her new hubby Ken are chefs making their debut in Portland, Oregon with their new restaurant Riffle NW opening soon. Read about the restaurant here and here, then start planning a Seattle-to-Portland road trip for the spring to taste their delicious fresh catch creations.

This dashing duo was just featured in Food & Wine magazine (how cool is that?!) with their recipe for Roast Salmon with Whole Grain Mustard Crust.

So here is a special treat for Over Cocktails fans that Food & Wine readers did not get... the recipe for Crispy Sprout Leaves and Chorizo which Jen says is her favorite part of the recipe. I can't wait to try it all, or better yet, convince her to make it for me.

Crispy Sprout Leaves and Chorizo

1 lb Brussels sprouts
3 Spanish chorizo links, about 12-16 oz. total
2 T olive oil
Zest of 1 lemon
1 T unsalted butter
Salt and freshly ground black pepper

Trim the stem ends of the sprouts (discard them) and then pull off the leaves (she loves me, she loves me not) and set aside in a bowl.

Cut the chorizo into small dice.

Heat a large skillet until it’s smoking hot, add the oil and chorizo and sauté until it begins to color. Add the Brussels sprout leaves and continue to sauté until the leaves become slightly charred, about 3-5 minutes.

Fold in the lemon zest and butter, and season to taste with salt and pepper.

Spoon warm sprout salad to the side of salmon and serve.