Restaurants›Ginger and Baker›Pan-seared Scottish Salmon Recipe

Pan-seared Scottish Salmon Recipe

Inspired by Ginger and Baker
Time1h
Serves4

butternut squash and wild rice, crispy parsnips, white cranberry sauce

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Wild Rice

In a saucepan, combine the wild rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes or until the rice is tender. Drain any excess water if necessary.

2

Cook the Butternut Squash

In a separate pot, boil the diced butternut squash in salted water for about 10-15 minutes until tender. Drain and mash lightly with a fork. Season with salt, pepper, and fresh thyme.

3

Crispy Parsnips

Preheat the oven to 400°F (200°C). Toss the sliced parsnips with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes until golden and crispy, flipping halfway through.

4

Prepare the White Cranberry Sauce

In a small saucepan, bring the white cranberry juice to a simmer over medium heat. Reduce the heat to low and let it simmer for about 10 minutes until slightly thickened. Set aside.

5

Pan-Seared Salmon

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Once the oil is hot, add the salmon skin-side down. Cook for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until cooked through.

6

Plate the Dish

On each plate, place a serving of the mashed butternut squash, a scoop of wild rice, and top with the pan-seared salmon. Garnish with crispy parsnips and drizzle with white cranberry sauce.