by Drew Johnson, Kincaid Grill
2 tbsp olive oil
4 pieces Alaska fresh-frozen sockeye salmon fillet
1 lb Brussels sprouts
1 tbsp butter
Salt and pepper to taste
Cranberry-Onion Jam (see below for preparation)
Butternut Squash Puree (see below for preparation)
First, prepare the Cranberry-Onion Jam and Butternut Squash Puree.
2 tbsp olive oil
4 julienned white onions
1 cup brown sugar
1 cup apple cider vinegar
1 cup whole cranberries
Salt to taste
In a heavy-bottomed sauce pan add olive oil, onions, and brown sugar then simmer over low heat until the onions are very soft. It is very important that you keep the pot stirred to avoid scorching. While the onions are cooking, add the cranberries to a food processor and pulse until the cranberries are minced. Add the minced cranberries to a pot of cold water and stir, this step will separate the cranberry seeds from the cranberry pulp. Using a strainer skim the cranberry pulp (which is the part that will be floating) and reserve. Discard the remaining water and cranberry seeds. Next you will add the vinegar and the cranberries to the pan of onions and continue to cook over low heat until most all moisture has been evaporated. Cool to room temperature for serving. Cranberry-Onion Jam will keep in the refrigerator for up to a week and can be prepared in advance. Serve this sweet and tart jam with your fresh-frozen sockeye salmon.
Butternut Squash Puree
1 butternut squash
8 ounces butter
Salt to taste
Peel and dice butternut squash. In a small sauce pan add enough water to cover squash. Bring squash to a boil over high heat. When water has begun to boil turn the temperature down to bring the squash to a low simmer. Cook the squash until fork tender. Once the squash is tender remove from the heat and strain. Reserve some of the liquid to add later. Let the squash cool to room temperature then put it and your butter into a good quality blender. Be very careful when blending hot liquids! Start blending on low speed until it begins to become smooth. If too thick, add a small amount of reserved water to the blender. Finished product should be a smooth, silky texture. Finally add salt to taste. Serve this as your sauce with the sockeye salmon.
Preparing the Recipe
The fresh-frozen sockeye salmon can be thawed ahead of time in your refrigerator. Place the salmon into a pan lined with paper towels and cover with plastic wrap. You can thaw the fish overnight before you prepare your meal.
After you’ve made your Butternut Squash Puree and Cranberry-Onion Jam, bring a pot of water to boil over high heat. Once boiling add the Brussels sprouts and cook until a bright green color develops, about five minutes. Once the Brussels sprouts are cooked, strain and reserve for serving with the salmon. Season to taste with salt and pepper. Toss these with the butter at this time.
Over medium heat, add the olive oil to a cast-iron skillet. While the pan is heating pat dry your salmon fillets to remove any excess moisture that may be present from thawing out the fish. Season your salmon with salt and pepper. Add the salmon to the pan flesh side down if the skin is off. If the skin is on add the salmon skin side down. Cook until flesh or skin has begun to crisp. Once the salmon begins to appear crisp and browned, flip and turn off the heat. The fish should be cooked to an internal temperature of 120 degrees Fahrenheit as to prevent the fish from becoming dry or over cooked. Remove the fish from the pan and serve with the previously prepared accompanying ingredients. The sweetness of the Butternut Squash Puree compliments the rich flavor of the sockeye salmon. The Cranberry-Onion Jam addd a wonderful tart finish to this dish. Bon appétit!