From the episode, “Out with Old, In with New”

SERVES 4

YOU’LL NEED

FOR THE PRETZEL CRUST
½ cup melted butter
1 cup pretzels, chopped
2 tbsp butter
3 tbsp whole grain mustard
½ bunch parsley, chopped
½ bunch chives, chopped
Juice of ½ lemon
2 tbsp chives, chopped

FOR THE VEGGIES
3 tbsp grapeseed oil
1 cup carrots, chopped
1 cup parsnips, chopped
16 asparagus stalks

FOR THE MUSTARD BEER JUS
2 oz bacon, diced
2 shallots, chopped
2 cloves garlic, sliced
1 bunch thyme, picked and chopped
8 oz dark beer stout style
12 oz beef broth or stock
1 cup heavy cream
3 tbsp whole grain mustard

FOR THE SALMON
4 each 6 oz fresh salmon filets
Salt & pepper to taste
2 tbsp grapeseed oil
1 tbsp chives, chopped

MAKE IT

PRETZEL CRUST
1) In a large bowl add all ingredients and incorporate.
2) Season with salt and pepper and set aside.

VEGGIES
1) Pre-heat an oven to 350 degrees.
2) For the asparagus, place a medium sized pot with seasoned water on the stove, and bring to a boil. In large bowl add ice and water, and set aside.
3) In separate bowl mixing bowl add carrots and parsnips season with salt and pepper and toss with grapeseed oil.
4) Place carrots and parsnips on baking sheet and place in the oven and allow to cook for approximately 8 to 10 minutes. The vegetables should have some color on them and should be almost cooked through. Remove from the oven and set aside.
5) Next place asparagus in the boiling water and allow to cook for 3 minutes.
6) Remove asparagus and place in ice bath, and set aside.

MUSTARD BEER JUS
1) In a sauce pot over medium heat add bacon and allow to render.
2) Then add shallots, garlic, and picked thyme allow to cook for approximately 3 minutes.
3) Next, add the beer and deglaze. Add the beef stock, heavy cream, and whole grain mustard, and bring to a light simmer.

FINISH & PLATE
1) Pre-Heat an oven to 350 F degrees.
2) Season the salmon filets with salt and pepper on both sides. Place salmon in a medium skillet over high heat, sear fish for about 3 minutes on each side.
3) Remove the salmon from the pan and place on a baking sheet. Top the salmon with the pretzel crust and place in the oven, for approximately 5 minutes until cooked to medium (or cook to desired temperature).
4) Place mustard beer sauce in the center of bowl. Place hot vegetables on top of the mustard sauce, then place the cooked crusted salmon on top of vegetables. Finish with chopped chives.