My friend Anique asked what she could do with salmon, brussels sprouts, and fingerling potatoes, and the combination made me recall one of my favorite go-to dishes, one I first tasted at cube in LA last year. I decided to recreate it myself for a quick and easy dinner tonight.

Citrus-glazed Salmon with Smashed Potatoes and Shaved Brussels Sprouts

• Boil the water and add the potatoes.
• Thinly slice the brussels sprouts. Once the potatoes begin to boil, place the sprouts over low heat in a steamer. 
• Dress the salmon with olive oil, salt and pepper. Broil the top side for 4 minutes, then flip for an additional two minutes on the skin side.
• Drain the potatoes and smash them with salt, pepper, and some butter. 
• For the final presentation, arrange brussels sprouts on top. Lay the salmon gently over the greens and potatoes and top with freshly squeezed grapefruit juice and bits.

I ate this with a 2009 Musar Jeune, a Lebanese dry white wine with slight apple notes on the finish that complemented the meal nicely.