The meal was so excellent I'll have to try this one at home:
Very elegant, but also quick and delicious!
- HEAT a large non-stick frying pan over medium-high. Add 2 tbsp pine nuts and toast lightly, about 2 min. Transfer to a small bowl. Add 2 tbsp olive oil and 2 tbsp capers to pan and cook 1 min. Reduce heat to medium, then add 3 cups trimmed and quartered brussels sprouts. Sprinkle with 1/4 tsp salt. Cook, stirring occasionally, until sprouts are tender- crisp, 5 to 7 min. Add 1 cup seedless grapes during last 2 min of cooking. Remove from heat and stir in 1 tbsp lemon zest. Transfer to plates.
- WIPE pan clean and heat over medium-high. Pat 4 skinless salmon fillets dry and sprinkle 1/4 tsp salt over both sides. Season with fresh pepper. Add 1 tbsp olive oil to pan. (The pan should be hot enough that a drop of water sizzles.) Add salmon fillets and cook 1 to 2 min. Reduce heat to medium and continue cooking for 2 to 4 min. Flip fillets and cook for 30 sec more or until cooked through. Serve over brussels sprouts and garnish with pine nuts.