Roasted Salmon with Sage Salt, Butternut Squash Ragout & Black Cherry Glaze
For the salmon-
2- 6oz salmon filets
1/2c. kosher salt
2tb. minced fresh sage
For the butternut squash
1ea Butternut squash (small dice)
1/2c. yellow onion
1/2c. pancetta ( small dice)
1ea red bell pepper ( small dice)
1 pinch nutmeg
For the Black Cheery Glaze
2c. Black Cherry juice
1 small jar black cherry preserve
2tb minced garlic, minced shallot
MOP
Preheat over to 425, heat oil in a sauté pan, season salmon with sage salt. Place the salmon filets in hot oil and sauté until the sides start to color, when salmon colors place the whole pan in the oven do not flip the salmon. Bake in the oven for 10-12 min
For the butternut squash ragout heat oil in a sauté pan, add the pancetta sauté for 3 min or until a light brown color is achieved. Next add the butternut squash, yellow onions and bell pepper, sauté for another 10-15 min until squash in golden brown and soft. Finish with salt and nutmeg.
For the black cherry glaze heat the cherry juice, cherry preserves, and the minced shallot & garlic in a sauce pan reduce by half or until a rich glaze constancy is achieved. Keep warm
First Coast News