Salmon with mushroom, butternut squash, spinach with red wine sauce
2 tbsp shallot, minced
1/2 star anise
1 tsp honey
2 cups chicken stock
2 cups Pinot Noir : I used the Luna Sangiovese
4 tbsp cold unsalted butter
1 Package of cut and ready butternut squash
2 Tbsp Olive Oil
10 Baby Bella Mushrooms sliced
¼ cup vegetable stock or chicken stock whichever is on hand
Sea Salt and pepper
1/2 lb wild salmon fillet
Sea salt & pepper
1 lemon sliced
Pat of butter
To make sauce, combine sauce ingredients in large pan and bring to boil. Reduce heat and simmer until reduced to 1/4 cup, about 30 minutes. Strain through fine wire mesh to remove solids and return to pan. Whisk in butter over medium heat until sauce is syrupy.
Place Salmon on oiled pan and season with salt and pepper. I cooked the Salmon on the grill, but you can also cook it in the oven on a pan or a cast iron skillet. Place pan on grill or in oven and cook until the fish is just about to flake or “just flaking”. Be careful not to overcook, wild salmon is not as fatty as farm raised salmon. Once the fish is removed from the heating element, it continues to cook for a few min.
Sauté butternut squash and mushrooms separately in a small pan with oil. Once the vegetables are softened, add 2 handfuls of fresh spinach and the vegetable stock and cover. The spinach should steam down within a few minutes. Stir vegetable mixture. Season with sea salt and pepper.
Melt a pat of butter in a small frying pan, place sliced lemon in the pan and cook until caramelized
Spoon vegetable mixture into a bowl, top with sauce, place salmon over sauce, place a pat of butter on salmon and squeeze fresh caramelized lemon over salmon.