Salt Roasted Salmon over Butternut Yam Soup for #SundaySupper

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27 Sep Salt Roasted Salmon over Butternut Yam Soup for #SundaySupper

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I think fall is my favorite season. For whatever reason, fall seems to be the one season that gets me especially motivated to get creative in the kitchen. Fall also seems to be the number one season for stimulating crafters into creating their magic for home decor, gifting, and even food. (I recently read an article about this very fact.) So, in that sense I guess I “fall” into the normal category! {Wink!}

This week, my #SundaySupper family of talented chefs is cooking up Fall Flavors. The array of tantalizing dishes this week has me totally drooling and “in the mood!”  If you love fall like we do, you’re going to really enjoy what we have on the menu today!

Featured Fall Flavors Recipes ~

Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:

Breakfast

Appetizers and Sides

Main Dishes

Desserts and Cocktails

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

My dish today is a particular favorite, because it combines two things I truly am nuts about: butternut squash and salmon. These two together wouldn’t normally seem like a perfect marriage, but once you try this dish, divorce is out of the question! I’ve paired a thick and creamy butternut yam soup with a delicate salmon filet that has been gently slow-roasted over a bed of course sea salt. The combination of sweet and salty is what absolutely makes this dish rise to shear elegance! (My dad said is was like dining in a fine restaurant!) Okay… anyway, it was delicious!

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Here’s what you’ll need.

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Ingredients

2 T coconut oil

1 small/medium butternut squash, peeled and cubed to 1/1/2″

1 large yam, peeled and cubed to 1 1/2″

1 large sweet onion quartered

1 stock celery or the end of a celery bunch

2 t sea salt

1 t cracked red pepper

1 t cumin

1 t turmeric

1 t coriander

1/2 t ginger

1 c coconut milk (lite version)

3 c vegetable or chicken stock

4 salmon filets with skin on

4 cups course sea salt

1 lemon, quartered

cilantro (optional)

Pomegranate Balsamic to drizzle

crumbled goat (optional)

Instructions

Preheat oven to 400 F.

On a large sheet tray, spread squash, yam, and onion. Toss in olive oil with all the seasonings and make sure all are flat against the pan surface.

Roast in oven for about 30 minutes. Remove from oven and transfer to a heavy duty blender or food processor. (You can also use an emersion blender in a large sauce pan.)

Add the coconut milk and stock and puree until creamy. Transfer to a sauce pan to keep warm. Cover.

In a 10-12″ deep skillet, heat the 4 c sea salt over medium high heat until it begins to barely smoke. Lay the salmon skin side down on the salt bed and let it roast for about 20 minutes. At the last minute, cover the salmon to ensure medium rare all the way through the filet. Remove to a cutting board and carefully remove the skin. Squirt on a splash of lemon juice over each filet.

Ladle soup into bowls and place the filet on top in the center. Sprinkle on some cilantro or your favorite herb and crumbled goat cheese. Drizzle with a rich balsamic — like Pomegranate or Blackberry. This is shear elegance for fall meal time and/or entertaining –and easy enough to do for a #WeekdaySupper!

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Salt Roasted Salmon over Butternut Yam Soup for #SundaySupper
Author: 
Recipe type: Root Vegetables and Seafood
Cuisine: Elegant Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Silky smooth butternut yam soup (bisque) with a delicately salt roasted salmon filet on top. A drizzle of pomegranate balsamic, crumbled goat cheese, and fresh cilantro make this a perfect marriage!
Ingredients
  • 2 T coconut oil
  • 1 small/medium butternut squash, peeled and cubed to 1/1/2"
  • 1 large yam, peeled and cubed to 1½"
  • 1 large sweet onion quartered
  • 1 stock celery or the end of a celery bunch
  • 2 t sea salt
  • 1 t cracked red pepper
  • 1 t cumin
  • 1 t turmeric
  • 1 t coriander
  • ½ t ginger
  • 1 c coconut milk (lite version)
  • 3 c vegetable or chicken stock
  • 4 salmon filets with skin on
  • 4 cups course sea salt
  • 1 lemon, quartered
  • cilantro (optional)
  • Pomegranate Balsamic to drizzle
  • crumbled goat cheese(optional)
Instructions
  1. Preheat oven to 400 F.
  2. On a large sheet tray, spread squash, yam, and onion. Toss in olive oil with all the seasonings and make sure all are flat against the pan surface.
  3. Roast in oven for about 30 minutes. Remove from oven and transfer to a heavy duty blender or food processor. (You can also use an emersion blender in a large saucepan.)
  4. Add the coconut milk and stock and puree until creamy. Transfer to a sauce pan to keep warm. Cover.
  5. In a 10-12" deep skillet, heat the 4 c sea salt over medium high heat until it begins to barely smoke. Lay the salmon skin side down on the salt bed and let it roast for about 20 minutes. At the last minute, cover the salmon to ensure medium rare all the way through the filet. Remove to a cutting board and carefully remove the skin. Squirt on a splash of lemon juice over each filet.
  6. Ladle soup into bowls and place the filet on top in the center. Sprinkle on some cilantro or your favorite herb and crumbled goat cheese. Drizzle with a rich balsamic -- like Pomegranate or Blackberry. This is shear elegance for fall meal time and/or entertaining --and easy enough to do for a #WeekdaySupper!

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15 Comments
  • Sarah | Curious Cuisiniere
    Posted at 15:32h, 27 September Reply

    What a wonderful presentation! This looks delicious!

    • Valerie Cathell Clark
      Posted at 16:20h, 27 September Reply

      Thank you, Sarah! I love your German Apple Cake as well! Yummy! (I love fall foods!)

  • Liz
    Posted at 17:28h, 27 September Reply

    I never would have thought of serving salmon over a squash soup, but it makes a magnificent meal!

    • Valerie Cathell Clark
      Posted at 16:22h, 28 September Reply

      Thank you, Liz! Once in a while a good one pops into my head! 😉 We really loved this combo. xo

  • Bernie Dezenski
    Posted at 19:24h, 27 September Reply

    I love salmon but never thought of serving it over soup — great idea! Your dad was right — it does look like dining in a fine restaurant. Beautiful photos!

    • Valerie Cathell Clark
      Posted at 16:22h, 28 September Reply

      Awww — thank you, Bernie! (Dad’s 80!) he kind of gets excited about frozen pizza these days too! 😉

  • Marion@LifeTastesGood
    Posted at 22:17h, 27 September Reply

    You had me at butternut squash! Fall is my favorite season too. I’m so looking forward to the cooler temps arriving down south!

    • Valerie Cathell Clark
      Posted at 16:21h, 28 September Reply

      I know, Marion! I love the stuff too! Fall is so comforting to me. 🙂

  • Cindys Recipes and Writings
    Posted at 06:16h, 28 September Reply

    Beautiful Valerie! I need to try these flavors together!

  • Tara
    Posted at 09:48h, 28 September Reply

    I love your garnish on top! That pomegranate balsamic drizzle sounds perfect!

  • Lauren @ Sew You Think You Can Cook
    Posted at 13:17h, 29 September Reply

    Most people don’t tend to think seafood once the weather starts to cool down, but this is a perfect meal! And the colors absolutely scream fall.

  • Sarah
    Posted at 21:43h, 30 September Reply

    Thats a great idea for contrasting flavour and texture! Need to try this out!

  • Sue Lau
    Posted at 21:21h, 03 October Reply

    Gorgeous plate of food for dinner. Nicely done!

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