Water Bath Initialization: Fill a dedicated vessel with water and attach the Anova Precision Cooker. Set the target temperature to 115°F for a flawlessly tender, medium-rare texture. Vacuum seal the salmon slices alongside grapeseed oil and Kosher salt. Once the bath reaches equilibrium, submerge the sealed protein for 45 minutes.

Sprout Caramelization: In a mixing bowl, aggressively toss the halved Brussels sprouts with melted duck fat, maple syrup, apple cider vinegar, and Mediterranean pink salt. Transfer the coated sprouts to the Ninja Foodi. Select the Air Crisp mode, set the temperature to 390°F, and process for 15 minutes. Agitate the basket at the 7-minute mark to ensure symmetrical Maillard browning.

Cream Cheese Tempering: Place the Philadelphia cream cheese into a microwave-safe bowl. Utilize the microwave on Power Level 2 for exactly 30 seconds.

Pasta Execution: Bring a large pot of water to a rolling boil. Dissolve the Kosher salt into the water. Submerge the dry pasta and cook until perfectly al dente. Crucially, extract and reserve 1 cup of the starch-heavy pasta water before draining the pasta.

Aromatic Vegetable Matrix: Place a wide sauté pan on medium heat. Add brunoised shallots, the rigid chopped stalks of the bok choy, and garlic flower paste. Sweat for 2 minutes. Introduce the leafy bok choy greens and spinach. Toss for 1 minute until just wilted.

The Emulsion: Reduce the burner to low heat. Fold the tempered cream cheese into the vegetable matrix. Slowly stream in ½ cup of the reserved, hot pasta water while continuously agitating the pan.

Integration: Fold the drained pasta directly into the sauce, tossing vigorously to coat every strand. Add more reserved pasta water by the tablespoon if a thinner viscosity is desired.

Extraction and Plating: Remove the salmon from the Anova water bath. Extract the slices from the vacuum bags and pat the exterior gently with a paper towel. Twirl the emulsified pasta into four warm, wide bowls. Rest a slice of salmon atop each portion. Crown the dish with a handful of the shattered-crisp Brussels sprouts. Apply a final pinch of Fleur de sel to the top of the salmon.