Copper River Sockeye Salmon. Orange peel. Orange Slice. Olive oil. Course sea salt. Thyme.
Brussel sprouts. Grapeseed oil. Course sea salt.
Heat oven to 350. Slice bottoms off brussel sprouts. Cover with oil and salt. Roast for approximately 30 minutes until crispy outside and creamy inside.
Peel orange, remember to remove whites. Pound rind into oil with a mortar and pestle.
Heat pan until water will bead. Baste fish in orange oil. Portion salmon. Place fish into pan with a swirling motion as to prevent sticking. Pan fry, flesh side down, until browned. Flip over and finish cooking on skin side on medium heat. Add thyme near the end.
Remove from heat and carefully peel/slice off skins. Place skins back into orange oil briefly to crisp.