Spring Salmon Recipe
Squash, maitake mushroom, parisienne gnocchi, gremolata
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Gremolata
Seasoning
Method
Preparation
- 1
Prepare the Gremolata
Finely chop the parsley and garlic. Combine with lemon zest and olive oil in a bowl. Set aside.
- 2
Cook the Squash
Peel and dice the butternut squash into small cubes. Steam or boil until tender, about 10 minutes. Drain and set aside.
- 3
Sauté the Mushrooms
In a skillet, heat a tablespoon of olive oil over medium heat. Add the maitake mushrooms and sauté until golden brown, about 5-7 minutes. Season with salt and pepper.
- 4
Cook the Gnocchi
In a separate pot, bring salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
Cooking the Salmon
- 5
Sear the Salmon
Season the salmon fillets with salt and pepper. In the skillet used for mushrooms, add another tablespoon of olive oil and heat over medium-high heat. Sear the salmon, skin-side down, for 5-6 minutes until crispy. Flip and cook for an additional 3-4 minutes until cooked through.
Assembly
- 6
Plate the Dish
On each plate, place a portion of the butternut squash, followed by the sautéed maitake mushrooms and gnocchi. Top with a seared salmon fillet and garnish with the prepared gremolata.