Earlier today I went to Whole Foods to take advantage of their salad bar. On the way in, a two foot stalk of Brussels Sprouts was leaning up on display. Before a recipe had a chance of forming, I reached over, grabbed and said to myself "I want this one...". Now that I had an ingredient for a side dish, what would this be used to highlight?

On Tuesday, Christine told me about recipe for brined Turkey and this really got my attention. I had never brined anything before and wanted to give it a shot. On the way out of the produce department I saw a deep red fillet of wild salmon and realized there and then that this fish would be brined.

Ingredients

• 3 Cups Apple Wood Chips
• 1 Salmon Fillet
• 1.5 Cups Brussels Sprouts
• 1 Tablespoon Butter
• 1/4 Cup Salt
• 1/4 Cup  Brown Sugar
• 1/2 Cup Cold Water
• 1 Teaspoon Oregano

1. Combine water, salt and sugar in a shallow dish deep enough to cover the salmon fillet in liquid. Place salmon fillet into dish, skin side up and store in refrigerator for at least two hours. Longer is better.

2. Place wood chips into half sized aluminum steam table tray and place directly over the burner of a gas grill on low.

3. Set salmon fillet on top rack away from the heat source. Cook until internal temperature of 135-140 is reached.

4. Quarter each Brussels Sprouts and saute on high with butter and oregano until lightly caramelized. Stir frequently to prevent burning.

5. Serve.