Baked Salmon With Creamy Coconut Butternut Squash Sauce and Mushrooms


How to re-create this recipe:


(Serves 4)

  • 4 – 6 oz Wild Salmon Fillets
  • 1 – 3.5 oz package of Enoki Mushrooms
  • 1- package of Oyster Mushrooms (0.40/Lb )
  • 1 Butternut Squash
  • 1 Cup of Unsweetened Coconut Milk
  • 1/2 a tsp of Ground Ginger
  • 1/2 a tsp of Ground Cinnamon
  • 1/2 a tsp of Ground Thyme
  • 1 Tsp of Maple Syrup
  • 4 Tbsp’s of Sesame Oil 
  • 2 garlic cloves
  • Salt and Black Pepper to taste
  • Lemon Thyme to Garnish (optional)

Putting it together:

  1. Set up a Robot Coupe or a Blender, line a large sheet tray with parchment paper, Pre-heat your oven to 375 degrees and have a medium sized saute pan handy. 
  2. Peel your Butternut Squash and cube it into small chunks. Arrange them on your sheet tray and coat with 2 Tbsp’s of Sesame Oil and sprinkle the Ginger, Cinnamon and Thyme all over. Toss with your hands so the seasoning is evenly distributed. Roast in the Oven for 30 minutes. 
  3. When the Squash is done cooking, lower the temperature to 350 degrees. Line a small bake pan with parchment paper, season your Salmon fillets with salt and black pepper and bake for about 15-20 minutes. 
  4. While the Salmon is baking you can make your sauce and saute your mushrooms. Prep your mushrooms by slicing off the gritty bottoms (about 1/4 inch off) and slice the Oyster mushrooms into long strips. Place them and Enoki mushrooms aside.
  5. Place 1 cup of the coconut milk into your Robot coupe (it helps if you pre-heat the milk first because when it is at room temperature it can be clumpy), add 1 cup of your Butternut Squash, 1 tsp of Maple Syrup and a generous amount of salt. Process in your Robot Coupe until you get a nice smooth and creamy consistency (it should be a pretty thick sauce) . Your sauce is done ! You just have to heat it up when fish is ready in a small stockpot. 
  6. Heat up 2 Tbsp’s of Sesame oil in a medium saute pan, add all your Mushrooms and with a garlic masher, add the 2 smashed garlic cloves. Saute for a few minutes until they’ve softened, adding salt and black pepper to taste.
  7. When fish is done cooking, plate it and garnish with a generous amount of the sauce of top, garnished with the mushrooms and a side of your reserved Butternut Squash. You can garnish with Lemon Thyme as well. 

Nourishment for your body: Salmon is one of the most nutritious foods on the planet! There are 7 varieties of Salmon; Atlantic, Chum, Chinook, Coho, Pink, Masu, and Sockeye. They contain some of the highest Omega 3 levels of the fish varieties. When purchasing Salmon, it is best to buy Wild Salmon because farmed Salmon can lose some of it’s nutritional value. Wild Salmon for example contains more Vitamin D then farmed Salmon. Due to the high Omega 3’s it contains, it is said that eating a diet regularly with Salmon or other fish high in Omega 3’s can help with the following; improving your bone health, boosting your brain functioning and nervous system, promoting heart health, eye health, and can protect against cancer by keeping developing tumors at bay. 

Tips when cooking: If you find that you have any leftover sauce, it can probably keep well in the fridge for up to a week. You can try to pair this sauce with any other delicate flavored fish such as Cod, Flounder, or Sole. I recently stumbled upon Lemon Thyme when I was looking for herbs to plant in my garden. I highly recommend this Thyme varietal. The flavor is really bright and would pair great with fish or as a garnish with other dishes. 





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