Seared True North Salmon Recipe
Roasted butternut squash mascarpone cheese pureé, shaved brussel sprouts, bourbon bacon jam
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Butternut Squash Pureé
Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove the seeds, and place cut side down on a baking sheet. Roast for 30-35 minutes until tender. Scoop out the flesh and place it in a blender with mascarpone cheese, salt, and nutmeg. Blend until smooth and set aside.
Make the Bourbon Bacon Jam
In a skillet, cook the bacon over medium heat until crispy. Remove from the pan and drain on paper towels. In the same skillet, add the bourbon and brown sugar. Cook over medium heat until the mixture reduces and thickens, about 10 minutes. Chop the bacon and stir it back into the skillet. Set aside.
Cook the Salmon
Season the salmon fillets with salt and pepper. Heat a non-stick skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the salmon, skin side down. Sear for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until cooked through.
Plate and Serve
On each plate, spread a generous amount of butternut squash mascarpone pureé. Top with seared salmon, a handful of sautéed Brussels sprouts, and a spoonful of bourbon bacon jam. Serve immediately.
