Chef Mike Mathieson shares the recipe of his pan-fried salmon and Drysdales sprout dish.

Chef Mike Mathieson’s Pan-fried salmon and Drysdales sprout
Serves 1


  • 6 brussels sprouts
  • Salmon fillets
  • Butter
  • Grated zest and juice of one orange
  1. Thinly shred the sprouts, and saute in butter until soft.
  2. Add grated orange zest and orange juice to the pan. Saute for a few more minutes.
  3. Pan fry salmon until opaque.
  4. To assemble, arrange sprouts and lay salmon on top of the sprouts. Spoon over the orange sauce. Serve with a side of buttered baby turnips.