Luca Brasi Sleeps With The Fishes Recipe
pan-seared Atlantic salmon, fire-roasted butternut squash puree, and roasted squash
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Ingredients
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Main Ingredients
Method
Cooking Steps
- 1
Prepare the Butternut Squash Puree
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place the halves on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and black pepper, and roast for 30-40 minutes until tender. Allow to cool slightly, then scoop the flesh into a blender. Add 1 clove of garlic, a pinch of salt, and blend until smooth. If needed, add a splash of water to achieve desired consistency.
- 2
Roast Additional Squash
While the puree is roasting, cut the remaining butternut squash into small cubes. Toss with 1 tablespoon of olive oil, salt, and fresh rosemary. Spread on a baking sheet and roast in the oven alongside the squash until golden and tender, about 20-25 minutes.
- 3
Pan-Sear the Salmon
Season the salmon fillets with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, place the salmon skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy, then carefully flip and cook for an additional 3-4 minutes until the salmon is cooked through.
- 4
Serve
On each plate, create a bed of butternut squash puree. Place the pan-seared salmon on top and garnish with roasted butternut squash cubes. Squeeze fresh lemon juice over the top before serving.
