Salmon with spiced squash puree and greens
It's day two of our Feed Yourself Fabulous week, and today it's all about skin, hair and nails! Medicinal chef Dale Pinnock, who says there's no hiding how the food we eat affects how we look on the outside, cooks up salmon with spiced squash puree and wilted greens.
Serves: 4
Ingredients
2 large red onion, finely chopped3 cloves of garlic, finely chopped2 tbsp olive oilPinch sea salt1 large butternut squash, peeled & diced into cubes.500ml vegetable stock2 teaspoon of cinnamon½ teaspoon of ground ginger4 salmon filletSalt and freshly ground black pepperA large handful of shredded greens (for eg. Cavelo nero, spring greens) per person to serve
Preheat the oven to 200c
Method
Place a pan over a medium heat and saute the onion and garlic in a little olive oil, with a pinch of sea salt, until the onion has softened
Add the diced squash to the softened onion and then pour over enough vegetable stock to cover two thirds of the squash. Simmer until the squash is soft and falls apart easily, this should take roughly 20 minutes depending on how small you cut the squash.
Add the cinnamon and ground ginger and then blend into a smooth puree, until you reach the consistency of a thick soup
Place the salmon on to a baking sheet, season with a little sea salt and black pepper, and roast in the oven until cooked through
Place the greens into a steamer (or in a sieve, placed into a saucepan half filled with hot water, then covered with a lid) and steam for 3-5 minutes, until the greens are a brighter green and softening slightly
To serve: Assemble by placing the greens in the centre of a large serving bowl. Spoon the puree around either side of the greens, then gently agitate the dish so as to cover all the base area with puree. Finally, lay the salmon fillet on top of the greens.
SERVES: 2PAN TO PLATE IN: 25FREEZE: YESFIVE A DAY: 2.5