Organic Salmon with Butternut Squash, Kale, Spelt and a Kale Pesto
Method
For the kale pesto place all ingredients in a food processor or stick blender and blend until smooth, then set aside.
Cut the butternut squash in half horizontally, then cut the bottom in half again and scoop out the seeds. Place some olive oil in each half, season with salt and pepper (you can add some sliced garlic if you want). Wrap in foil and bake in oven @ 170c for 30 minutes, when soft scoop out the flesh and blend to a puree.
Peel the top half of the butternut squash, cut into cubes and boil in salted water for 4-5 minutes.
Blanch the Kale in the boiling water and then refresh in cold water, drain and set aside.
Score the Salmon skin and then pan fry the for 4-5 minutes skin side down, turn and fry for another 2-3 minutes. Add the butter 2 minutes from the end, then baste the Salmon with the butter (time will depend on the thickness of the Salmon fillet).
Place the butternut squash in the frying pan with the Salmon 2 minutes from the end and cook until coloured.
Warm the kale in a pan with a little butter, season with salt and pepper.
To plate up, place the puree on the plate and arrange the cubes of butternut squash and kale on and around the puree, then place the Salmon on top.
Finally, drizzle the pesto around the plate, place some on top of the Salmon fillet.
Ingredients
Using all organic products:
2x organic salmon fillets
1x rapseed oil for frying the Salmon
30g butter
1 x butternut squash (Peeled – cut top half into 3 discs 10mm thick – dice remaining butternut squash)
100g kale - thick stems removed
50g spelt
For the Kale Pesto:
50g kale - thick stems removed
120g olive oil
15g of grated parmesan cheese
2x cloves of garlic - finely grated
Squeeze of lemon juice
Pinch of salt