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Butternut squash hash topped with gochujang barbecue salmon, kimchi cream sauce, cilantro and green onion.
Yield: 4 Servings
Butternut Squash Hash
2 cups butternut squash, peeled and cut into ½” cubes
4 teaspoons vegetable oil, divided
¾ teaspoon ground black pepper, divided
1 teaspoon salt, divided
½ teaspoon finely chopped Italian parsley
1 cup finely chopped yellow onion
½ cup finely chopped red bell peppers
½ cup finely chopped green bell peppers
1 tablespoon grated fresh garlic
1 ½ teaspoons finely chopped or grated garlic
Kimchi Cream Sauce makes ¾ cup
2 tablespoons pureed or very finely chopped kimchi
¾ cup sour cream
Korean BBQ Salmon with Butternut Squash Hash
4 3-ounce Atlantic salmon filets
1 teaspoon Kosher salt
1 teaspoon ground black pepper
4 teaspoons vegetable oil
¼ cup Gochujang BBQ sauce
2 cups Butternut Squash Hash
¼ cup Kimchi Cream Sauce
2 teaspoons chopped cilantro
2 teaspoons very thinly sliced green onions
Fish, Gluten, Milk, MSG, Soy, Wheat
Nutritional InformationTo Prepare Butternut Squash Hash:
Preheat the oven to 425 degrees F. Combine butternut squash, 1 teaspoon of vegetable oil, pinch of salt (unlisted), and 1/4 teaspoon of black pepper. Spread onto a baking sheet and roast at 425 degrees F. for 10 to 15 minutes until golden brown, stirring once halfway through. Toss with parsley. Heat a skillet over medium-high heat. Heat 1 tablespoon of vegetable oil; when shimmering, add the onions and peppers. Sauté for 2 to 3 minutes until they begin to soften. Add ginger and garlic; sauté for another 1 to 2 minutes until aromatic. Add roasted squash, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to combine. Keep warm until ready to use. Leftover squash can be refrigerated for up to 2 days, or frozen for up to 4 months.
To Prepare Kimchi Cream Sauce:
In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.
To Prepare Korean BBQ Salmon with Butternut Squash Hash:
Preheat the oven to 350 degrees F. Season the salmon filets with salt and pepper. Heat the oil in a sauté pan over medium-high heat. When shimmering, add salmon fillets, skin-side up. Cook the salmon for 3 to 4 minutes until well seared. Flip the salmon and place onto a baking sheet. Spread 1 tablespoon Gochujang BBQ sauce on top of the salmon and bake for 3 to 4 minutes until the salmon reaches 145 degrees F with an instant-read thermometer. Alternatively, the salmon can finish cooking in the sauté pan by turning the heat to low, covering the pan, and cooking for an additional 3 to 4 minutes until it reaches an internal temperature of 145 degrees F with an instant-read thermometer. Place ½ cup Butternut Squash Hash slightly off-center on each large plate. Lean salmon fillets on the hash. Drizzle 1 tablespoon Kimchi Cream Sauce across the salmon and the hash. Top each plate with ½ teaspoon chopped cilantro and ½ teaspoon thinly sliced green onions. Enjoy immediately!
