GRILLED MAPLE SALMON & SMASHED BUTTERNUT SQUASH
This grilled salmon dinner for two features some of fall’s signature flavors – including maple syrup, buttery squash, and cinnamon. A sure-fire smash hit.
MAKES 2 Servings
INGREDIENTS
FOR THE SALMON
- 2 wild salmon filets, 4 ounces, skin on
- 8 tablespoons maple syrup
- Oil spray, as needed
- Salt and pepper, to taste
FOR THE BUTTERNUT SQUASH
- 1 butternut squash, cut in half and de-seeded
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
- 2 tablespoons sage
- 2 tablespoons butter
- Salt and pepper, to taste
FOR THE BRUSSELS SPROUTS
- 2 cups brussels sprouts, cut into quarters
- ½ cup mushrooms, sliced
- 2 teaspoons garlic, minced
- 2 teaspoons olive oil
- 2 tablespoons dry white wine
- 2 tablespoons water
- Salt and pepper, to taste
DIRECTIONS
- Pre-heat charcoal or gas grill. Preheat oven to 375 degrees F.
- Season butternut squash with oil, salt, and pepper. Place on parchment-lined baking sheet cut side down, then bake until soft and tender.
- In a large sauté pan on high heat, add oil, and sauté sprouts for 5 minutes.
- Add mushrooms and garlic to pan, and sauté for 4 minutes. Deglaze pan with wine and water.
- Season to taste and set aside.
- To finish smashed butternut squash, remove the edible meat of the squash. Put in a bowl, smash well, then mix in the rest of the ingredients. Discard skin. Season to taste and reserve warm on the side.
- Season salmon with oil spray, salt, and pepper. Place on grill skin side down, then close lid.
- As it’s grilling, brush salmon with maple syrup 4 times.
- Once salmon is done, remove from grill.
- Plating: Place the butternut-brussels sprouts smash on plate, then top with a salmon filet. Garnish as desired.
GARNISH
- Toasted almonds
- Maple syrup drizzle
- Fried sage leaves
CHEF NOTES
Have extra apples hanging around? Chopped apples will add an extra pop of crunch – and they’d make a great garnish for this dish.
From the kitchen of Chef Kyle Williams
Bon appétit!