Rhea's Rundown
The butternut squash and pear component of this dish is absolutely delicious, and can be eaten on its own, with a protein, or even with a sprinkling of feta cheese. I decided go with my weekly wild salmon and added yet another fruit to the mix, but there are plenty of creative alternatives. If you’re feeling adventurous, check out the flavor of the week for another possibility.
In regard to the butternut squash and pears, I love how the rosemary adds a depth of flavor to the subtlety of the fruits involved. The combination of all three fruits (two fruits and a fruit juice) results in a surprisingly sweet dish, but one that is balanced by the hint of cayenne. This part of the dish is super quick and easy to make, just be careful not to slice the squash too thin, otherwise it will disintegrate during the cooking process. For a trouble-free way to pick the rosemary see the kitchen tip of the week.
In regard to the baked salmon, I decided on a blackberry puree because I felt that it would best compliment the salmon and mesh well with the other fruits. The richness of the wild salmon is a perfect backdrop for the layering of so many fruit flavors. Making the puree is easy enough. The process essentially involves adding water, sugar, and heat to whatever fruit you decide. The total time to make this meal should be well under an hour. As a whole, the dish is extremely enjoyable, and it’s a great naturally sweet alternative to those nutrition-less Halloween candies.
Ingredients – Serves 4
- 1 Bosc pear
- 1 tablespoon canola oil
- ½ small butternut squash, peeled, seeded, and thinly sliced
- 1 tablespoon finely chopped rosemary
- Pinch of cayenne pepper
- ½ cup local cider
- Sea salt
Directions
1. Halve and core the pear and cut it lengthwise into thin slices.
2. In a frying pan, heat the oil over medium-high heat. Add the squash and sprinkle with 1 teaspoon salt. Cook, flipping every few minutes, until the squash starts to own and soften, about 5 minutes.
3. Add the pear, rosemary, cayenne, and apple juice and cook until the liquid evaporates and the squash is tender, 6-8 minutes longer.
4. Transfer to a serving bowl. Serve hot, warm, or at room temperature.
Adapted from: Jacobi, Dana. “Butternut Squash & Pears with Rosemary.” Good for You: Easy, Healthy Recipes for Every Day.” Weldon Owen, Inc. and Williams-Sonoma, Inc. California: San Francisco, 2013: Print.
Baked Salmon with Blackberry Puree
Ingredients - Serves 2
- 2 skinless wild salmon fillets
- 6 ounces blackberries
- ½ cup water
- 1/8 cup sugar
- 1 tablespoon fresh lemon juice
- Olive oil
Directions
1. Preheat oven to 400 degrees.
2. Combine blackberries, water, and lemon juice in a small saucepot over medium-high heat. Bring to a boil and then reduce heat to a simmer. Cook until berries start to eak down, about 5 minutes.
3. Strain blackberry liquid using a fine mesh strainer. Push the pulp through with the back of a spoon. Discard blackberry seeds. Return strained blackberry liquid to saucepot and put over high heat until boiling. Once boiling, reduce to a simmer and cook, stirring occasionally, for about 10 minutes. Remove from heat and let cool.
4. Line a baking tray with aluminum foil and set fillets in center. Drizzle oil on top and season with salt and pepper. Pour blackberry puree over salmon and bake for 3-4 minutes. Pour remaining puree over salmon and place under oiler on high for 3 more minutes, or until desired temperature.
Adapted from: “Anderson, Sunny. “Baked Salmon with Blackberry Ginger Glaze.” Food Network. Oct. 2014. Web. 2009. www.foodnetwork.com/recipes/sunny-anderson/baked-salmon-with-blackberry-ginger-glaze-recipe.html
By Rhea Torreon
