Butternut Squash and Salmon together, you say? I know, I know... it's CRAZY. Absolutely wild. But, like I said in my other butternut squash recipes, the squashes are gi-normous right now, so my one squash provided enough for both the risotto and soup and I still had a little leftover. Hence the madness. I'd suggest using this recipe when making either of those sides since this one only uses a little bit of the roasted squash.
Keith and I enjoyed it, but most shockingly, Avery and Addie LOVED it. I wasn't even going to give them any, but they saw my plate, wanted to try a few bites, and then begged for more. It figures that the girls won't touch the cheap fish, but love this pricier one. I suppose I should be proud that they appreciate the fancy stuff!
INGREDIENTS:
- 1 lb. salmon fillet(s)- my salmon tip yet again- buy fillets that are about 1 inch thick all the way through because they're easier to cook perfectly
- 1/2 cup butternut squash, roasted
- 1/2 cup walnuts
- 1 shallot, peeled and coarsely sliced OR 1 TBSP dried minced onion
- 2 garlic cloves, peeled OR 1/2 TBSP pre-minced garlic
- 1/8 tsp. sea salt
- 1/8 tsp. black ground pepper
- 1/8 tsp. red pepper flakes (more or less depending on preference on spiciness)
- 1/2 TBSP olive oil
- Butternut Squash and Carrot Soup
- Butternut Squash Risotto
- Sauteed Asparagus with the ends chopped and Baby Spinach, each cooked in 1/2 TBSP olive oil and seasoned with a little salt and pepper
SUMMARY: Roast the squash at least 45 minutes before cooking the rest of the meal - Get the sides cooking - Finish the salmon glaze and bake the fillets - Cook the asparagus and spinach sides
STEP ONE- ROAST THE BUTTERNUT SQUASH (TO BE DONE AT LEAST 45 MINUTES BEFORE COOKING THE REST OF THE RECIPE):As far as the butternut squash goes, I'll say again, not to make this recipe unless already roasting a butternut squash for another recipe as well. And I, again, suggest my butternut squash soup or my sister-in-law's butternut squash risotto or both if the squash is big enough. (Click on either title to read my roasting instructions- I don't feel like typing them out again).
STEP TWO- THE BUTTERNUT SQUASH SIDES:
I got the soup simmering and the risotto cooking in the rice cooker before turning my focus to this dish.
STEP THREE- THE REST OF THE SALMON PORTION:
Preheat the oven to 400 degrees. Spray a baking pan big enough to hold the fillets with cooking spray or line with foil. Place the salmon fillet(s) on the dish, skin side down. Rub and pour the olive oil on the salmon fillets.
Put the squash, walnuts, shallots, garlic, salt, and pepper(s) in a food processor or blender and pulse or blend for 10-15 seconds, until walnuts have been chopped to desired size.
Place the glaze on top of the salmon fillets and spread evenly. Let it marinate for 10 minutes. Place in the oven and cook for 10 minutes for every inch of thickness.
STEP FOUR- THE ASPARAGUS AND SPINACH:
While the salmon is cooking heat 1/2 TBSP of olive oil each in two frying pans. Add the asparagus in one pan and the spinach in another. Season both with a little salt and pepper. Saute the asparagus until greened (4-5 minutes) and the spinach until wilted (also 4-5 minutes). Remove from heat and set aside for plating.
THE KID STEP: I won't lie. They'd already eaten leftovers for dinner, but like I said in the intro., they LOVED the salmon. So next time, I suppose I'll serve them some of the salmon, help force them to eat some of the tasty risotto, and include a side of heated frozen veggies.
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