Pan Roasted Wild BC Pink Salmon, Butternut Squash & Goat Cheese Purée

½ cup unsalted butter, cubed

1 medium Vidalia onion, finely diced

1 clove, organic garlic, peeled and minced

1 medium butternut squash, peeled, seeded and finely diced

1 cup heavy whipping cream

½ cup goat cheese, crumbled

1 tbsp honey

White truffle oil to taste

Coarse salt to taste

Parsley Pesto

1 bunch of flat leaf parsley, stems removed

1 spring onion, finely chopped

1 clove, organic garlic, peeled and minced

½ cup toasted pine nuts

Good olive oil as needed

Coarse salt & freshly cracked pepper to taste

Kale with Anchovy & Capers

½ cup unsalted butter, room temperature

2 tbsp fine capers, roughly chopped

1 anchovy fillet, minced

1 clove, organic garlic, peeled and minced

1.5 bunches green winter kale, stems removed, leaves cut into 1 inch ribbons, then blanched

Coarse salt & freshly cracked pepper to taste

Pan Roasted Wild BC Pink Salmon

4 x 6.5 oz centre cut wild BC pink salmon fillets, skin on, scales & pin bones removed

Coarse salt & freshly cracked black pepper to taste

20 ml good olive oil

1 tbsp butter

3 sprigs thyme

Juice of ½ a lemon

Procedure

Butternut Squash & Goat Cheese Purée

In a medium sauce pot, combine butter, Vidalia onion, garlic and a pinch of coarse salt. Place pot over medium-low heat and cook until onions are completely soft and translucent, approximately 20 – 30 minutes. Add butternut squash and cream and continue cooking until squash is cooked through and completely soft. Place mixture into a blender, add goat cheese, honey and truffle oil then blend until completely smooth. Adjust the seasoning to taste with coarse salt, and reserve warm.

Parsley Pesto

Combine all ingredients with a ¼ cup olive oil in a blender. Blend until smooth. Season to taste with coarse salt and freshly cracked black pepper. Additional olive oil may be needed to achieve desired consistency.

Kale with Anchovy & Capers

In a small sauté pan over medium heat, combine butter, capers and anchovy. Cook until butter is foaming. Add garlic and kale, gently toss and turn heat to low. Once kale is warmed through, season to taste with coarse salt and freshly cracked black pepper. Remove, cover with a lid and reserve.

Pan Roasted Wild BC Pink Salmon

Lightly season salmon with coarse salt and freshly cracked black pepper. In a preheated saut̩ pan over medium-high heat, place the salmon fillets, skin side down and gently sear in olive oil until the skin is golden brown and crispy, approximately 2 Р3 minutes. Flip each piece over, add butter and thyme to the pan and continue cooking for 1 Р2 minutes, basting the salmon with the foaming butter. Remove from heat, squeeze lemon over top and serve.

Plating

Place a dollop of butternut squash & goat cheese purée into the centre of each pasta bowl or deeply rimmed plate. Divide the kale amongst each plate and top with a piece of salmon. Top each piece of salmon with teaspoon of parsley pesto. Serve immediately.