Pan Seared Salmon with Butternut Squash Sauce

Post image for Pan Seared Salmon with Butternut Squash Sauce

by Michael on September 27, 2012 · 1 comment

in Recipes,Seafood

My daughter Ally was going to “test” me Chopped style but only came up with salmon, potatoes and pumpkin. She was just being lazy. And really she just wanted salmon and mashed potatoes for dinner. So as they say, she stacked the basket in her favor. The pumpkin was just a random request but a good one so here it is: Pan Seared Salmon with Butternut Squash Sauce

Ally pretty much always asks for the same thing; fish, sushi and fish. I guess that we are lucky. Nobody ever asks for chicken nuggets.

Back to the challenge at hand; practicing to cook in the impossibly short time. I’ll have to try that some other day. I doubt that I’ll ever see the competition though I did apply.

Not really a challenge after all, but a good dinner.

First you will need some tools; a really good filet or fish knife and large well-seasoned cast iron or heavy steel skillet. No plastic handles – the pan needs to go in a 350-degree oven.

I served this with mashed potatoes and sautéed spinach. This recipe is going to get long enough without my dissertation on potato cookery. So just make your own.

Ingredients:

2 pounds salmon – cut into 4 even portions (or six)
2 cups fresh butternut squash – cut in 1-inch chunks
5 tablespoons butter divided
6 cloves garlic
½ medium onion
Fresh thyme
Fresh sage
1 ½ cups chicken stock
1 ½ cups white wine
Salt and fresh pepper

Vegetable of your choice

Directions:

Divide the salmon into 4 even portions.

Use a filet knife to clean off the skin – the salmon is considerably cheaper if you can learn to do this. A good example is that salmon is $5.99 a pound as a skin on filet. But it is $4.99 for a six-ounce skin off piece.
Place the fish skin side down on a cutting board. Insert the knife under the fish and on top of the skin.
Slide the knife under the fish while keeping the knife pressed against the board.

Season each side with salt and pepper.
Set aside in the fridge.

Heat the oven to 350.
Peel and chop the Butternut squash.
Peel the garlic.
Chop the onion once or twice
Toss it all in a sheet pan and roast in the oven for 20 minutes until it all just starts to brown.
Remove from the oven and add to a sauce pot.
I would start the mashed potatoes and veggies now.

Add the stock, wine and herbs to taste and let simmer for ten minutes.
Take off the heat and let cool a bit.
Pour into a blender and pulse a few times.
Add back to the saucepan and set on low.
Stir occasionally.

Heat the skillet on medium high.
Add two tablespoons butter to the pan and add the fish.
Cook for five minutes and flip the filets.
Put it into the oven for the 10 minutes.

Put the remaining butter in the sauce and stir it in.

Pull the fish out of the oven and plate on the potatoes.
Drizzle the sauce all around and enjoy.

{ 1 comment… read it below or add one }

1 Michael September 28, 2012 at 1:17 PM

So when I make the sauce, I also roast the rest of the squash for soup. Take it out of the skin and blend it up with about 3 cups chicken stock and the rest of the sauce. Heat through and adjust the salt and pepper. Top with toasted pine nuts and pesto.

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