Recipe

Equipment

• Air fryer
• Saucepan
• Frypan

Ingredients

• Pine nuts[i]
• Brussels sprouts
• Baby spinach leaves
• Gorgonzola[ii]
• Leftover Gorgonzola pumpkin mash[iii]
• Salmon fillet with skin attached

Instructions

1. Dry brine the salmon overnight.
2. Air fry for 12 minutes at 200 °C.
3. Toast the pine nuts in a frypan.
4. Slice some Brussels sprouts and sauté them in a small volume of olive oil over low to medium heat.
5. Add in the leftover Gorgonzola pumpkin mash and stir to heat it through.
6. When the mash and Brussels sprouts are warm, stir through the baby spinach leaves and then turn off the heat.
7. Stir through the pine nuts.
8. Spoon the vegetable matter onto a dinner plate and top with some extra Gorgonzola.
9. Place the salmon next to the vegetable matter.
10. Give thanks to the Lord.
11. Eat with a fork.

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[i] For mouthfeel.

[ii] Gorgonzola is a protected designation of origin blue vein cheese from Italy.

[iii] https://yummylummy.com/2023/06/10/20230610-gorgonzola-twitter/