Seared Salmon with Crispy Brussels Sprouts and Creamy Sunchoke Puree

Chef Barbara Alexander from The Culinary Institute of America pairs seared AquaBounty salmon with pureed Jerusalem artichokes, and crispy Brussels sprouts for a delicious dish that’s high in protein, vitamins, fiber, and omega-3 fatty acids. She also prepares a Whole Grain Mustard Vinaigrette for a zingy sauce to accompany the fish.