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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Ingredients
Method
Directions
- 1
Prepare the Butternut Squash Puree
Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and drizzle with 1 tablespoon of olive oil. Season with salt and cinnamon. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender. Once cooked, scoop out the flesh and blend it with 1 tablespoon of olive oil and butter until smooth. Set aside.
- 2
Roast the Squash
While the squash is roasting, cut the remaining half of the butternut squash into small cubes. Toss with 1 tablespoon of olive oil, salt, and black pepper. Spread on a baking sheet and roast in the oven for about 20-25 minutes until golden and tender.
- 3
Cook the Salmon
Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Season the salmon fillets with salt and black pepper. Once the oil is hot, add the salmon skin-side down and sear for about 4-5 minutes. Flip the salmon and cook for another 3-4 minutes until cooked through and flaky. Add fresh thyme during the last minute of cooking for added flavor.
- 4
Plate the Dish
On each plate, create a bed of butternut squash puree, top with the roasted squash cubes, and place the pan-seared salmon on top. Garnish with additional thyme if desired.
