Ooo Fancy!

This recipe was an attempt to replicate a salmon dish from one of my favorite hometown restaurants in Anchorage, Alaska. I love trying new ideas with fresh wild caught salmon because you really can’t go wrong. I typically use foil, add some seasonings, wrap it up and throw it on the grill.

I’ll admit, at first glance I wasn’t sold on the soupy looking squash but this definitely won’t be the last time I puree it. It’s like a dipping sauce only creamier, more delicious and the texture…makes it, well amazing. Pair the pureed squash with Brussel sprouts and voila you’ve got an impressive meal. If you usually just roast or steam veggies you have to try the puree method to change things up!

Nutrition Info:

Salmon: All types of salmon provide a good source of high quality protein, vitamins, minerals and the heart healthy omega-3 fatty acids.

Brussel sprouts: are a good source of protein, and just one serving meets the daily vitamin C and vitamin K requirements.

Butternut squash: is also a good source of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese.

Salmon with Butternut Squash Puree

Cuisine

American

Prep Time

45 mins

Cook Time

1 hour

Servings

4 servings

Ingredients

Salmon

  • 1 Large Filet Salmon
  • 1 Tbsp Butter
  • 2 Tbsp Worcestershire Sauce
  • 1 Tsp Salt
  • 1 Tsp Brown Sugar
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Sesame Seeds
  • 1 Tsp Paprika
  • 1 Tsp Dill

Butternut Squash Puree

  • 1 Medium Butternut Squash
  • 1 Tsp Olive Oil
  • 1/2 Tbsp Maple Syrup
  • 1  Tbsp Butter

Brussel Sprouts

  • 2 Cups Brussel Sprouts
  • 2 Tsp olive oil
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tsp Garlic Powder

Caramelized Onion

  • 1/2 Onion
  • 1 Tsp olive oil

Instructions

  1. Butternut Squash
    1. Cut butternut squash in half (or buy it pre-diced). Rub olive oil on the inside of the squash. Roast for 45 minutes on 400 F face down. Start preparing Brussel sprouts and salmon while waiting to cook.
    2. Scrape out butternut squash into small blender or food processor and puree. Add butter and maple syrup and continue to puree until desired consistency.

    Brussel Sprouts

    1. Wash and cut Brussel sprouts in half. Mix together with olive oil and spices. Roast in the oven on 400 F for 20 minutes.

    Salmon

    1. Lay salmon filet on large piece of foil. Melt butter, mix in spices and pour 1/2 of the mix over filet. Save 1/2 to top cooked salmon with.
    2. Grill at 300 F, 15-20 minutes until salmon cooked. Take out of foil and sear for 2 minutes on each side.

    Caramelized Onion

    1. In small pan on medium heat, add olive oil and onions, sauté for 10-15 minutes. Top on salmon.

Things You Might Need

Food Processor 

Spices: Dill,  Paprika, Sesame Seeds

Maple Syrup

The Final Product