|
Post by sadie1263 on Jul 4, 2012 2:38:19 GMT
Recipe: Salmon fillet with sautéed spinach and butternut squash purée
Courtesy of Kristin Sollenne
Ingredients
For salmon: 4 large salmon filets (6 ounces) Fresh ground pepper 2 tablespoons extra-virgin olive oil Sea salt 1/2 lemon 1 tablespoon chopped fresh flat-leaf Italian parsley
For sautéed spinach: 1 1/2 pounds baby spinach leaves 2 tablespoons extra virgin olive oil 2 tablespoons chopped garlic Sea salt Freshly ground pepper
For butternut squash purée: 2 butternut squash (2 pounds total) 4 tablespoons unsalted butter 1/4 cup low-sodium chicken broth Sea salt Freshly ground black pepper
Preparation 1. Rinse filets with cool water, and pat dry with a paper towel. 2. Lightly brush olive oil over the filets, sprinkle salt and pepper and grill on each side for about 3 minutes or until cooked. 3. Halve the squash lengthwise and remove the seeds. 4. Place on a pan, skin side down. 5. Bake at 350 degrees for 30-40 minutes, until tender. 6. Scoop the insides out and place in a food processor along with the butter, broth, salt and pepper. 7. Rinse the spinach in cold water and spin or pat dry. 8. Heat olive oil and sauté garlic over medium heat for about 1 minute. 9. Add the spinach, salt, pepper and let sit for about 2 minutes. Stir occasionally with a wooden spoon, until all the spinach is wilted. 10. Spoon puree onto the center of a plate, add a cup of sautéed spinach and place salmon filet on top. Garnish with finely chopped Italian parsley.
|
|