In a large sauce pan cook the oil and the red pepper flakes over medium heat until the extra virgin olive oil starts to sizzle.

Add the bacon and cook one to two minutes stirring well.

Next add the Brussel sprouts and stir together with the bacon and cook for an additional two minutes on high heat. Add the chopped garlic and stir well for one more minute.

Finally add the chicken stock, reduce heat to medium low and cook for five to six minutes.

While the Brussel sprouts are cooking make the salmon.

Season both sides of the salmon with salt and pepper.

In a sauté pan large enough to hold all the pieces of salmon, add the extra light olive oil and cook over high heat until the oil starts to sizzle.

Reduce the heat to medium low and add the salmon to the pan, skin side up and cook for three minutes. (Three minutes exactly! No messing around here. Do not move the salmon and this will make the perfect crust.) Turn the salmon over and cook for three more minutes.

In the last two minutes of cooking add the butter to the pan. Once it melts spoon it gently over the cooking fish in a continuous motion. This will keep the fish moist and also give it a great buttery flavor. (Check out the video for the perfect technique.)

Take the fish out of the pan and let it rest for three to four minutes.

Once the Brussel sprouts have finished cooking, turn off the heat, add the salted butter and stir to incorporate it into the dish.

To serve, mound the Brussel sprouts in the center or the side of the plate, prop the salmon fillet on top of it and pour the red wine sauce around it.