Saturday, November 23, 2013

Sockeye Salmon with Farrotto and Butternut Squash

We eat Salmon once a week in our home, usually on a Monday night. So regularly on Monday that it's become a joke around the house and with co-workers who know our routine. It started because grocery shopping is usually done on the weekend, and I prefer to eat purchased fish sooner rather than later in the week.

My preferred way of preparing Salmon is for Jim to grill it. I put a heavy sprinkling of Baron's Hot Habanero and Green Chili seasoning on top and then leave the rest to my hubby. Jim has developed the perfect timing for grilling the fish so that it has perfect cross hatch grill marks and crispy skin.

I'm perfectly happy with our salmon rut routine, but was open to trying the Plated version of Sockeye Salmon with Farrotto and Butternut Squash. It was delicious and filling!

We really enjoyed the Farrotto in this recipe. It had the creamy texture of risotto but without all the attentive stirring. Farro is a type of risotto made from the whole grain, instead of from the traditional Arborio rice. As you can imagine, the combination of butternut squash and fresh sage was a lovely marriage. The meal was so easy to pull together, even on a busy Monday evening!
1 yellow onion
1 tablespoon butter
1 cup farro
10 leaves fresh sage
2 cups cubed butternut squash
2 fillets wild alaskan sockeye salmon
1/2 cup grated pecorino cheese
2 tablespoons + 1 teaspoon olive oil
Peel onion and mince. Heat butter and 1 teaspoon olive oil in a medium pan over medium heat. When butter is melted, add onion and cook until soft and translucent, about 3 minutes. Add farro and stir to coat. Increase heat to high. Add 2 1/2 cusp water to farro and bring to a boil. Then reduce heat to low and simmer until all liquid is absorbed, about 25-30 minutes.
Finely chop sage leaves. Cut butternut squash into 1-inch cubes and place on a foil-lined baking sheet. Toss with 1 tablespoon olive oil, salt, pepper, and chopped sage. Arrange in a single layer and roast until tender, about 20-25 minutes, turning halfway through.
Although my preferred cooking method is on the grill (and how I prepared the Salmon pictured above), Plated instructions read to rinse salmon and pat dry with a paper towel.Season on both sides with salt and pepper. Heat 1 tablespoon olive oil in a medium nonstick pan over medium-high heat. When oil is just smoking, add salmon, skin side down, and cook until skin is crisp, about 4 minutes. Turn and cook until salmon is browned on outside and medium rare, 3 minutes more.
When farrotto is tender and all liquid has been absorbed, remove pan from heat and stir in grated Pecorino cheese. Taste and add salt and pepper as needed.
Divide farrotto evenly between 2 plates and place salmon, skin side up, on top. Serve immediately alongside roasted butternut squash.

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