Salmon Pastrami & Honey Mustard Glazed Brussels Sprouts – (or Tofu Pastrami)

I’ve been wanting to create this dish for years – YEARS! In fact, I check, and it’s been in my blogging queue since 2013.

Seriously, I’m not sure why I waited so long – considering the deliciousness and joy this meal brought me and my favorite humans.

The salmon was for home – and the tofu was for Jillian.

 

The impetus to FINALLY create the dish came from a production of Aubergine.

We took my beautiful girlfriend, Jillian. Never having eaten meat, she questioned one of the main culinary references of the play: a pastrami sandwich.

I told her it was a lovely, spiced beef roast, often sliced for sandwiches. Fragrant – aromatic – spicy – and just slightly sweet, sometimes.

I committed to making her a tofu pastrami – remembering the salmon crusted pastrami I’d planned 10 years ago – perfected with a honey mustard glaze on oven roasted Brussels sprouts. I added trim-colored new potatoes, just for color and balance.

The result was and is truly amazing: crisp, crunchy, well-seasoned, sweet, tangy, pungent, and just PERFECT!

 

Pastrami (Turkish: pastırma) is a food originating from Asia Minor usually made from beef brisket. Later recipes use lamb, pork, chicken, or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was originally created as a way to preserve meat before the invention of refrigeration. 

 

One of the iconic meats of Eastern European cuisine as well as American Jewish cuisine and the New York City cuisine, hot pastrami is typically served at delicatessen restaurants on sandwiches such as the pastrami on rye.

 

Pastrami rub is just a simple mix of ingredients, including black peppercorns, coriander, and mustard seeds.

 

Salmon Pastrami & Honey Mustard Glazed Brussels Sprouts – (or Tofu Pastrami) 

Pastrami Seasoning:
2 tsp. whole peppercorns
1 tsp. coriander seeds
1/2 tsp. whole mustard seeds
1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1 Tbs. brown sugar

1/4 cup Panko breadcrumbs

1 large egg, whisked
1/4 cup all-purpose flour
2 Tbs. vegetable oil

2-3 2oz. salmon fillets OR 4 oz. tofu “fillets”

3 Tbs. butter or olive oil
1 lb. Brussels sprouts, halved
1 lb. tri-colored new potatoes, halved and/or quartered
1-2 Tbs. stoneground mustard
2 Tbs. honey
sea salt and pepper

 

Combine the peppercorns, coriander seeds, mustard seeds, paprika, and salt. 

 

Dry roast in a small pan, stirring frequently until fragrant and toasted. Set aside to cool.

Once cool, smash and grind with a mortar and pestle (or using a coffee grinder). 

 

Transfer to a flattish bowl and stir in the brown sugar and Panko breadcrumbs.

 

In a separate flat bowl, add the flour.

 

In a final bowl, whisk the egg.

 

Heat the oil in a large fry pan or Dutch oven, over medium-high heat.

 

Douse the salmon or tofu (or both) fillets in the egg whip. Next, dredge in flour. Then, coat in the pastrami bread crumb seasoning.

 

Transfer to the hot oil and fry on all sides – alternating heated sides with tongs.

 

Once all sides are cooked, seared, and crispy, transfer to a plain plate.

 

Cook any remaining pastrami breadcrumb seasoning in the remaining oil, stirring constantly, until crisp. Reserve to dress over the cooked veggies.

 

Meanwhile, heat the oven to 400 degrees.

 

Combine the butter or oil, Brussels sprouts, potatoes, mustard, honey, and salt and pepper in a large baking dish. 

 

Cover with foil and bake for 30-35 minutes, stirring occasionally.

Remove foil and continue cooking for an additional 15 minutes, until brown and crispy – and the “glaze” is thick.

 

Serve with the plated salmon or tofu, topping with any remaining pastrami “crisp.”