Brussels Sprouts & Salmon – Marshall's Haute Sauce

Ingredients

• 2 tablespoons salted butter
• ¼ cup finely chopped hazelnuts
• ¼ cup panko breadcrumbs
• 1 tablespoon finely chopped Italian parsley
• salt and pepper
• 2 six ounce salmon fillets
• ¼ cup Cranberry Red Jalapeno Marshall’s Haute Sauce
• ½ pound Brussels Sprouts
• ½ lemon, juiced
• ½ cup olive oil
• 3 tablespoons Red Chili Lime sauce
• 2 tablespoons red wine vinegar
• salt and pepper, to taste
• 4 cups mixed lettuce
• 2 mixed color snacking peppers or bell, diced
• 1 cup spiced nuts (see below)
• Shaved Parmesan for garnish
• 1 ½ pounds Brussels Sprouts, trimmed and halved
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Charred Chive Dulse sauce
• ¼ teaspoon kosher salt
• ¼ cup toasted pine nuts
• ¼ cup Parmesan cheese