What you need. Butternut Squash and Potatoes (chopped), Mushrooms (sliced), 3/4 cup white wine, lemon juice, butter, salt, pepper, parsley, 1 tsp of flour (not shown), 1/2 cup heavy cream (not shown) red chili flakes (optional) and a lot of time and patience (2hours not optional)


Place slightly boiled butternut squash and potatoes on baking sheet. Season with Salt, pepper, parsley, chilli flakes and drizzle with olive oil. Bake in 400 degree preheated oven for 20 minutes


Meanwhile, prepare mushrooms. Cut into thick slices. Fry in pan with olive oil, salt and pepper until just tender. 5 minutes. Set aside.


Squeeze salmon with forefingers and score middle surface of skin. This will prevent the fish from curling up on the pan. Makes for even cooking. Season generously with salt and pepper


In a hot pan with oil, place salmon skin-side up. Do not touch until it looks cooked two-thirds up (as shown in picture). 5-6 minutes. Then turn over and cook the other side for about 2 minutes. Remove from heat. Wrap in foil.

 Pro tip: Save yourself a fire alarm by using a high heat capacity oil like canola oil for frying the salmon.


Open wine bottle. Drink 2 glasses. Pour 3/4 of a glass into sauce pan and reduce by two-thirds. Approximately 5 minutes.


Lower heat and add butter until melted. Then stir in lemon juice, heavy cream, salt and pepper. Slightly thicken with 1/2 teaspoon of flour. Bring to a simmer and add cooked mushrooms. Sprinkle parsley for a little pretty.



Serve immediately and enjoy


Because the salmon is rich and the sauce is very delicate, pair with a light bodied white wine like Chardonnay -if you still have any left


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