Baked Wild B.C. Salmon with Butternut Squash, Apple, Celery Root and Hazelnut Butter

Ingredients (serves 4)

4x 5 Oz (140g) wild BC salmon fillets
1 Tbsp (15 mL) quince jelly
1 Tsp (5 mL) salt

Garnish

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

Sauce

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

Preparation

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 degrees F/200 degrees 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.

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