SIMPLY | SEARED | SALMON

With Orange Soy Glaze, Crispy Caribou Potatoes, and Harvest Veggies with Poached Cranberries

Perfect for late autumn and early winter, this recipe showcases seasonal ingredients while providing a visually stunning and satisfying dining experience that will impress your guests and keep them coming back for more.

This Salmon dish is now one of my favorites. It uses many ingredients that are in season, and if you can source locally, even better. The flavors offset and balance each other quite well and showcase each product to their highest potential. There’s a few steps, but worth all the effort!

Makes 4 dinner servings:

Salmon:

•  4 – 6oz Salmon Fillets
• 2 Tbsp Oil
• Kosher Salt
• Coarse Ground Black Pepper
• 2 Tbsp Butter

Heat large sauté pan over medium-high heat. Add oil and heat 1 minute. Salt and pepper flesh side of salmon. Place in pan carefully flesh side down, sear 5-6 minutes, lower heat to medium and flip salmon, add butter and baste 4-5 more minutes

Poached Cranberries:

•  1 Cup Craisins
• 1/2 Cup Red Wine

Place both ingredients in pot, bring to a simmer, turn off and set aside.

Brussels Sprouts:

•  4 Cups Brussels, end cut off, quartered
• 2 tbsp Butter
• 1 tsp Kosher Salt

Sauté sprouts with butter and salt until lightly browned and tender over medium heat. 8-10 minutes.

Butternut Sauce:

• 1lb Butternut, peeled, large dice
• 1 Cup Onion, large dice
• 1 Apple, peeled, large dice
• 1 Cup Heavy Cream
• 1 Cup Apple Juice
• 1/2 Cup Maple Syrup
• 1/2 Cup Brown Sugar
• 1 tbsp Kosher Salt
• 1 Cup Water
• 1 tbsp Apple Cider Vinegar

Combine all ingredients, except vinegar, in a heavy bottomed pot. Cover in parchment paper pressed on top of soup. Simmer 25-30 minutes, until squash is fork tender. Remove from heat, and set aside 30 minutes to cool. Purée in blender until smooth in small batches. If too thick, add a little water to get to better consistency. Place all puréed together in bowl or pot, add vinegar, check seasoning. Adjust to taste.

Crispy Potato:

• 2 Large pre-baked Potatoes
• 2 tbsp Butter
• Kosher Salt

Cut ends off potatoes, then cut into 12- 1/2 inch slices. Cook both sides in pan with butter and salt over medium heat until crispy.

Soy Glaze:

•  2 Cups Soy Sauce
• 1/2 Cup Orange Juice
• 2 Cups Brown Sugar
• 1/2 tsp Crushed Red Pepper
• 1/2 Cup Ketchup
• 1/4 Cup Oyster Sauce
• 1/4 Cup Hoisin Sauce
• 1 Cup Sweet Chili Sauce

Combine all in heavy bottomed pot, mix well and simmer 10 minutes.

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