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.
Maple Glazed Sockeye Salmon with Butternut Squash, Goat Cheese and Sage Risotto
Ingredients
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)
Method
Salmon:
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.
Risotto:
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.
Makes 2 portions
Suggested wine pairing:
Peller Family Series Chardonnay
Courtesy Jason Parsons
Peller Estates Winery Restaurant