how to cook Atlantic Salmon! Quick and Easy Recipe!

All right, today we're cooking Atlantic salmon, and I'm gonna show you how to cook Brussels sprouts my way, which is actually the right way. I love cooking Brussels sprouts. I love cooking salmon. Let's get into it. It's gonna be a good one. First thing I wanna do is prep these Brussels sprouts. I'm gonna chop up a jalapeno, chop up an onion, and then we're gonna use my Walmart bag bacon. Actually, first thing I'm gonna do is cook the bacon. I'm gonna turn on the burner. Come over here and grab the bacon. I'm gonna dump it out, and I'm just gonna chop it up into about half-inch pieces. Then we'll go ahead and toss in our bacon. All right, while these guys cook and crispen up, we'll come over here and chop up our Brussels sprouts. Personally, I prefer Brussels sprouts over asparagus any day. What do you prefer? Go ahead and dump out the Brussels sprouts. I like to grab a good-sized one, chop off the booty, move that out of the way. Then I like to come over here and then just take off the first layer. For some reason, these things are frozen, though. And then I'm gonna do that to about 10 to 15 of them. Oh, don't forget about the bacon. Oh! It's okay, I like it crispy. We'll turn that down. All right, once your bacon's fully cooked, we'll just toss it onto the napkin. And then back to chopping up the asparagus. Take off those outer leaves. All right, once you got enough Brussels sprouts chopped up, I like to turn them sideways and then cut them quarter-inch thick. You'll get a nice piece just like this. And then I turn it sideways and then cut it three times. And then you get the middle one looking like that. That's what you want. Do that to all of them. I personally prefer to do it this way because every time you cook them whole, dude, when you bite into them, they're so bitter. But when you chop them up like this and cook them with bacon, a little bit of jalapeno, a little bit of onion, a little bit of butter, everything mixes together. It's no longer tangy. It no longer has that sour taste. And then the Brussels sprouts just melt in your mouth. Dude, they're so good. And then you get them little crispy bits too. Oh, man. If you haven't done it this way, you gotta try it. It's the only way to do Brussels sprouts. All right, the Brussels sprouts are chopped up. Now we gotta cut up the jalapeno. Bro, prep work ain't for the weak. I'm telling you, it is a struggle for me to cut up all these peppers every day. Dude, I need a quicker chopper than that. It just takes me so long to chop up peppers sometimes. It's crazy. All right, jalapeno, boom, in half. And then remove the seeds. And then I just chop it into itty bitty pieces. Sideways, and then just chop it just like that. I like finely chopped up jalapenos. Ain't nobody like chunky jalapenos. All right, now for the onion. Spin, chop, same with the back, in half, and then peel off the outer layer. I like to cut off the end, move it, and then finely chop. All right, now it just looks like this. Then we'll just finely chop. Also decided I'm gonna cut up one habanero because I found out habaneros are actually the ones with the spice. Jalapenos aren't even that spicy. Why is it that when I was growing up eating jalapenos, I thought those were the spiciest peppers in the world, and then I moved up to a habanero, and I realized I had no idea what spice was. Habaneros be spicy. But I'm gonna cut up a habanero, and we're gonna add that into the brussels sprouts. All right, the prep work's done. Let's cook some salmon. Oh, I can't wait for this, bro. I love salmon so much. It's so buttery, it's so delicious, it's so tasty, especially after I cook it. Yeah! All right, let's grab a pan. I'm going stainless steel, baby. All right, we'll turn that on. I am gonna share a little bit of that bacon grease in there, just a little. I'm gonna roll that around. I'm also gonna go ahead and heat this back up. I'm gonna put this napkin in a bowl, grab my pan of grease, and then I'm just gonna dump it in. We'll save a little in the pan for the brussels sprouts. And then that'll soak up, and I can throw it away. A lot of y'all be getting angry about me putting bacon grease down the drain. I didn't know that was a thang. I guess it's a thang. But while those pans heat up, let's go ahead and prep my salmon. I'm gonna cut her open, then I'm gonna pull out my salmon. Those are some buttery-looking salmons. Boom! All right, and for the season, I'm going Dano's Chili Lime. I absolutely love this season. I'm gonna go on with a hefty amount. Go ahead and rub that around, pat it in. I'm gonna flip it over, both pieces, and then season the backside just as much. This is all we need for this fish. Pat it in one more again. Now I'm gonna rinse off the phalanges. All right, I'm gonna let that sit for a little bit, let it go ahead and soak up all that flavor. Then I'm gonna grab my veggies. Come over here. Oh, that's hot! Turn that down, actually, that's a little too hot. Whoa, Linda, whoa! All right, once your pan cools down. I'm gonna go ahead and toss in my veggie. Go ahead and mix that around real good. While those are cooking, I'm gonna come over here and grab my salmon, take it over here, and then I'm just gonna lay that down in the pan. Oh yeah. Come over here and grab the second one. Bro, look at the color that that's already starting to bring out. Oh my gosh, that looks good. All right, we're gonna let that cook for a minute or two. Come back over here. Think it's safe to turn my burner back on. I'm gonna grab my Brussels sprouts. I'm just gonna toss those in. And then we'll leave the bacon there for a second. Go ahead and wash my hands. See, look, I does got good hygienes. Yeah, tastes like salmon! All right, now I'm gonna dump in just a little bit of avocado oil. Go ahead and flip that around a few times. I want it to completely coat all the asparagus. I'm gonna come over here and grab my Dano's Original. Then I'm just gonna dump in a fair amount of that. Bro, this stuff is pure flavor. Go over here and toss this around a few more times. Oh my gosh, if you can smell this, bro. It smells so good. All right, let that sit and cook. We'll lower the temperature down. Back over here, I feel like it's time for a flip. Grab my spatula. All right, let's see if it can release. Oh yeah, wait till y'all see the bottom. One, two, three. Oh my gosh, that's perfect! Dude, I love that crust. Trust me, that's a perfect crust, baby. We'll let that cook for a little bit. Come over here and grab me a lemon. Wanna big him! Go ahead and chop it in half. Come over here and grab some butter real fast. Shut the door, place it there. Then I'm going two pretty nice-sized knobs of this. I'm gonna throw that in the Brussels sprouts. Grab this one, and then I'm gonna toss that in with the fish. Just trust the process. All right, once all that butter is melted, I'm gonna come over here and grab my lime. And then I'm just gonna squeeze in that whole thing. Oh my God, dude, that's gonna be good. We'll come back to the Brussels sprouts and give them a couple flips. Look at those pieces starting to caramelize. That's what you want. Come over here. I'm gonna give this one more flip. Oh yeah, look at that, bro. Then I'm gonna come and turn this off. We'll let that cook for about one more minute, and then we'll take it off and try it out, bro. All I know is we just used a little bit of Danos, we used some peppers, and then we used some beautiful protein. This is gonna be a good dinner, and I'm excited to try it out. All right, dude, the time for waiting's over. I need these, because I can't see without them. But look at this! Bro, what are we talking about? Bro, are we serious right now? That looks so good, what? Oh my gosh. Yeah, I would eat that. I would definitely eat that. Would you eat that? Because I'm about to eat it. Dude, it's crazy, because I only used two different seasonings for this, and a couple peppers, and some good old memory. Let's see what it tastes like. All right, let's grab a fork. All right, so I think I'm gonna try the Brussels sprouts first. Bro, they look like some pretty good Brussels sprouts. Here we go. Oh man. Oh, oh, it's missing something. I have no idea how I literally almost forgot the bacon. I think something's wrong with me. All right, dump that on. Oh my gosh. It looks 10 times better now. Let's get a good old spoonful. Oh, now I'm in heaven. Oh, I am telling you, if you have never cooked your Brussels sprouts this way, you are missing out. You gotta try this. It's the flavor of the Danos. It's the flavor of the peppers, that butter, all that combining, bro. All right, now for the one I'm the most curious about. Let's try this fish. Look how perfect it's gonna be. All that time. How does it taste? Oh man. Oh my gosh, dude. That Danos chili lime is so freaking good. All right, let's go down with a little bit of lime juice. Oh yeah. Actually, I'm going to take these. Now let's try it. Here we go. Bro, I'm telling you, that is all you need to cook an amazing freaking dinner. Go to Walmart and go get you some salmon. Go get you some Danos. Good video, bye. Thank you so much for all the support, bro. That is how you do it. I'm a professional chef at this point. Boom.