Eastern Canada meets Western Canada with this savory recipe of maple-glazed B.C. sockeye salmon and squash rissotto which is courtesy of Jason Parsons, Executive Chef, Peller Estates Winery Restaurant in Ontario, Canada.
Maple Glazed Sockeye Salmon with Butternut Squash, Goat Cheese and Sage Risotto
- 2 portions Wild sockeye salmon fillets (approx. 114 g each portion)
- 1 tbsp Grape seed oil (or other cooking oil)
- 2 tbsp Pure maple syrup
- 3 tbsp Unsalted butter
- 1/4 cup Shallots (finely chopped)
- 1 clove Garlic (finely chopped)
- 1 cup Arborio rice (risotto rice)
- 2 cups Chicken Stock
- 1 cup Butternut squash puree (or ½ cup canned pumpkin puree)
- 1/2 cup Diced cooked butternut squash
- 1 tbsp Fresh sage (finely chopped)
- 1/2 cup Goat cheese
- 1/2 cup Grated parmesan cheese
- 1/4 cup 35% cream (whipped)
How to Cook
Heat the grape seed oil in fry pan over high heat. Place the salmon skin side up to sear. Once brown (approx. 1 minute) turn the salmon over and continue to sear for another minute. Then pour the maple syrup over the fillet and add 2 tbsp of butter. Place the pan in a 375°F oven for another 5 minutes. Basting the fillet with the maple butter pan juices every minute. Remove and rest for 1 minute before serving.
Melt 1 tbsp of butter in a large pot over medium heat. Add the shallots, garlic and sauté without colour for 1 minute. Add the rice and stir until every grain shines from the butter. Add a 1/3 of the chicken stock and simmer until almost dry. Add another 1/3 of the stock and continue to simmer until almost dry, repeat with the reaming 1/3 of stock until the rice is soft to the bite. Add the cooked diced butternut squash, squash puree and warm through. Add the goat cheese, parmesan cheese and allow to melt. Then season with salt and pepper. Last add the whipped cream, sage and serve.
makes 2 portions
Suggested wine pairing:
Peller Family Series Chardonnay