Seared Salmon Recipe

Cooking Instructions

1. 1

   Prepare Butternut Puree

   Peel and chop the butternut squash into cubes. Boil or steam until soft, about 15-20 minutes. Drain and blend until smooth. Add salt and pepper to taste.

2. 2

   Make Risotto

   In a saucepan, heat the vegetable broth and keep it warm. In a separate skillet, heat 1 tbs of olive oil, add Arborio rice and toast for 2 minutes. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed. Continue until rice is creamy, about 18-20 minutes. Stir in Parmesan cheese and a bit of butter.

3. 3

   Prepare Apple Cider Glaze

   In a small saucepan, combine apple cider and honey. Bring to a boil, then reduce heat and simmer until reduced by half, about 10-15 minutes.

4. 4

   Sear Salmon

   Season the salmon fillets with salt and pepper. In a skillet, heat the remaining olive oil over medium-high heat. Sear the salmon, skin-side down, for about 4-5 minutes. Flip and cook for another 3-4 minutes until cooked through.

5. 5

   Plate the Dish

   On each plate, spread a layer of butternut puree, add a portion of risotto, top with seared salmon, and drizzle with apple cider glaze. Garnish with fresh thyme.