Executive Chef Steven De Bruyn from the Kimpton Armory Hotel in Bozeman proves that fancy food doesn’t have to be challenging, and might even be worth a few extra steps on a Tuesday. His sautéed salmon with cauliflower cream and roasted Brussels sprouts with a hazelnut-sage butter and dried capers sounds indulgent, but just 40 minutes in the kitchen produces a beautiful, elegant, and heart-healthy dinner.
SERVES 4
1 pound Brussels sprouts, trimmed and halved
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt
Pepper
2–3 tablespoons butter
1 large head cauliflower, cored and cut into ½-inch-thick slices
1 quart heavy cream
¼ cup capers, soaked in water
4 (7-ounce) skinless, boneless salmon fillets
4 ounces salted butter
1 lemon, juiced
2 tablespoons freshly chopped sage
¼ cup vegetable stock
1 tablespoon capers, rinsed
Preheat oven to 425°F.
Toss the Brussels sprouts in the olive oil, balsamic vinegar, salt, and pepper. Spread in a single layer on a small sheet pan or oven-safe dish. Bake, mixing occasionally, until sprouts are well-roasted and tender—approximately 40 minutes to an hour.
While the Brussels sprouts bake, melt butter in a heavy-bottomed pan, then add the cauliflower and toss to coat. Sweat (or cook) until the stems start to turn translucent—about 20–25 minutes. Add salt to taste. Add heavy cream and let simmer until the cauliflower is fully cooked. Remove from the cream and purée in a blender.
Gradually add the warm cream to the purée until it reaches a thick consistency that’s thinner than mashed potatoes, but not loose. Purée until smooth. Adjust flavor with salt and keep warm.
To make fried capers, remove ¼ cup capers from water and rinse. Pat dry on a paper towel. Heat a small sauté pan over medium and add a thin layer of olive oil. When the oil sizzles, add capers and fry until crisp. Remove from the oil and set aside for finishing the dish.
After the Brussels sprouts are done cooking, season the raw fish on both sides with salt and pepper and sear in a hot pan with olive oil for about 3 minutes or until lightly browned. Flip and cook for another 3 to 4 minutes, depending on the thickness of the fillets, until just cooked through. (To make serving a little easier, you can sear the fish as soon as you put the sprouts in the oven and then reheat for a few minutes in the oven when ready to serve.)
For the hazelnut-sage butter, in a saucepan on low, melt the salted butter until it starts to turn a light amber and smells like toasted hazelnuts. Remove from heat and carefully pour in half of the lemon juice while stirring vigorously with a whisk. Add in the sage and stock. Bring to a boil while stirring. Season with salt and pepper. Add 1 tablespoon rinsed capers and more lemon juice to taste.
Serve immediately by spooning the cauliflower purée in the center of the plate. Make an indentation in the center with the back of your spoon and top with salmon. Spread the Brussels sprouts around and finish with the sage butter and fried capers.
Fielding’s at the Kimpton Armory Hotel, sponsored our Fall 2026 recipe section. They serve up beautifully crafted food and expertly paired wines and craft cocktails, led by Food & Beverage Director Judith Crisman and Chef Steven De Bruyn. The menu for the fall season truly celebrates what it means to live in the Northern Rockies.
Named for the esteemed architect of the Armory building, Fred Fielding Willson, the restaurant is an homage to Bozeman’s rich history and boldly celebrates the modern life of downtown—showcasing artwork by local talents, such as LeeAnn Ramey and Hannah Uhde.
Fielding’s serves breakfast daily from 7–10:30 a.m.; brunch on Saturday and Sunday from 7 a.m.–2 p.m.; lunch on Monday through Friday from 11 a.m.–2 p.m.; and dinner daily from 5–9 p.m.
Linens pictured throughout this issue’s recipe section are courtesy of Amy Andrews from her private collection. For sourcing, she suggests looking online at Finnish Design Shop, La Trésorerie Rive Gauche, Studiopatro, Weston Table, and Charvet Editions.
