Great Everyday Meals Magazine | By Momma Cuisine Holidays 2014 | Page 32

Seared Salmon Salad with Creamy Butternut




4 cups Spring mix salad greens

1 shallot, sliced into rings

1/2 cup rice flour

1/2 cup cold water

2 - 4 oz salmon fillets

4 cups cubed butternut squash

1/2 ground nutmeg

1 tablespoon olive oil

1 cup sour cream

1 teaspoon fresh lemon juice

2 cups vegetable oil

3 teaspoons kosher salt

Fresh craked pepper


Roast the squash with 1 teaspoon of salt, nutmeg with a drizzle of olive oil until fork tender in the oven at 350 degrees for about 30-40 minutes.

Heat 1 cup vegetable oil to medium-high heat in a skillet. In a bowl, whisk together rice flour and cold water. Coat the shallot rings, shaking off excess batter and fry until crispy and set aside.

For the dressing:

In a blender or food precessor, blend 2 cups of butternut squash, sour cream, vegetable oil, 1/4 teaspoon salt, fresh cracked pepper and 1 teaspoon of lemon juice. until smooth. Plact in a jar int he fridge.

For the salad:

Season the salmon with 1 teaspoon of salt and fresh cracked pepper. Toss the Spring mix salad with 1/4 cup of butternut squash dressing. Toss in 2 cups of roasted butternut squash.

Serve with seared salmon and top with crispy shallots.