Baked Wild BC Salmon
With Butter Nut Squash, Apple, Celery Root and Hazelnut Butter

Baked Wild BC Salmon with Butternut Squash, Apple, Celery Root and Hazelnut Butter

Ingredients (Serves 4)

• 4-140 g (5 oz) wild BC salmon fillets
• 15 mL (1 tbsp) quince jelly
• 5 mL (1 tsp) salt

Garnish

• 30 mL (2 tbsp) diced bacon
• 1 cup diced butternut squash
• 125 mL (1/2 cup) diced celery root
• 125 mL (1/2 cup) diced apples
• 15 mL (1 tbsp) apple cider
• salt and pepper, to taste

Sauce

• 15 mL (1 tbsp) butter
• 15 mL (1 tbsp) chopped shallot
• 50 mL (1/4 cup) white wine
• 15 mL (1 tbsp) hazelnut butter

Salmon

Brush the salmon fillets with quince jelly and season with salt. Refrigerate and cure for at least one hour, but not more than 5 hours, before you bake the fish. Place fish on buttered sheet pan and bake in preheated 400°F/200°C oven for 6 minutes or until just rare.

Garnish

In a large skillet over medium heat, saute bacon until crisp. Add squash and celery root and cook until tender. Add apples and continue to cook for a minute or two. Deglaze with cider and season with salt and pepper to taste.

Sauce

In a small saucepan over medium heat, melt butter and sweat chopped shallots for 1 minute. Add white wine; boil and reduce volume by half. Whisk in the hazelnut butter and season to taste.

To Assemble

Divide root vegetable garnish onto four plates. Top with a salmon fillet and sprinkle sauce around the plate. Garnish with a mixture of melted quince jelly and coarsely chopped hazelnuts if desired and serve.

Courtesy of Robert Clark, Executive Chef - C, Raincity Grill and NU Restaurants Vancouver, B.C. Copyright 2006