Fall flavours abound in this dish from Chef Jason Parsons, from the maple glazing the salmon to the butternut squash and sage in the risotto. Jason is the chef at Peller Estates winery and appears from time to time on Toronto's Cityline. He is well known for using fresh, seasonal, and local ingredients wherever possible.
We had some squash that we needed to eat up from our CSA deliveries and we're trying to eat more fish in our diet so this was a good pairing.
The recipe looks complicated but if you take it step by step and break things down it is more than manageable. The results are impressive - you'll think you've been transported from your kitchen to a fancy restaurant!
Maple Glazed Sockeye Salmon with Butternut Squash, Goat Cheese and Sage Risotto
2 portions wild sockeye salmon fillets (approx 114 g each portion)
1 tbsp grapeseed oil (or other cooking oil)
2 tbsp pure maple syrup
3 tbsp unsalted butter
1/4 cup shallots (finely chopped)
1 clove garlic (finely chopped)
1 cup arborio rice (risotto rice)
2 cups chicken stock
1 cup butternut squash puree (or 1/2 cup canned pumpkin puree)
1/2 cup diced cooked butternut squash
1 tbsp fresh sage (finely chopped)
1/2 cup goat cheese
1/2 cup grated parmesan cheese
1/4 cup 35% cream (whipping cream)
Heat the grapeseed oil in fry pan over high heat. Place the salmon skin side up to sear. Once brown (approx. 1 minute) turn the salmon over and continue to sear for another minute. Then pour the maple syrup over the fillet and add 2 tbsp of butter. Place the pan in a 375 degree oven for another 5 minutes. Basting the fillet with the maple butter pan juices every minute. Remove and rest for 1 minute before serving.
Melt 1 tbsp of butter in a large pot over medium heat. Add the shallots, garlic and sauté without colour for 1 minute. Add the rice and stir until every grain shines from the butter. Add a 1/3 of the chicken stock and simmer until almost dry. Add another 1/3 of the stock and continue to simmer until almost dry, repeat with the reaming 1/3 of stock until the rice is soft to the bite. Add the cooked diced butternut squash, squash puree and warm through. Add the goat cheese, parmesan cheese and allow to melt. Then season with salt and pepper. Last add the whipping cream, sage and serve.
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