🐟 Golden grove salmon

Pan-seared salmon served over creamy squash purée, with sautéed asparagus tossed in whole mustard seeds.

📝 Ingredients (serves 2)

For the salmon:

• 2 salmon fillets (skin-on or skinless)

• Olive oil

• Salt and black pepper to taste

• Optional: lemon wedges, for serving

For the squash & pumpkin purée:

• 1 and 1/2 cup cooked butternut squash (roasted or steamed)

• 1 tbsp olive oil or butter

• Salt and nutmeg to taste

• Splash of cooking water or broth, if needed

For the asparagus:

• 200 g fresh asparagus

• 1 tsp of pickled mustard seeds (yellow or brown)

• 1 tsp olive oil

• Salt to taste

🍳 Instructions

1. Prepare the purée

• In a blender put the butternut squash and pumpkin.

• Add olive oil or butter, salt, and a pinch of nutmeg. Blend or mash until smooth and creamy.

• If too thick, add a splash of warm water or broth. Keep warm or reheat before serving.

2. Cook the asparagus

• Trim the woody ends from the asparagus.

• Heat olive oil in a pan over medium heat.

• Add the asparagus and sauté for 3–5 minutes until tender but still crisp. Season with salt and set aside.

3. Sear the salmon

• Pat the salmon dry and season with salt and pepper.

• Heat olive oil in a pan over medium-high heat. Place the salmon skin-side down (if using) and cook for 4–5 minutes.

• Flip and cook another 2–3 minutes, or until just cooked through.

• Rest for a minute before plating.

4. Plate and serve

• Spread a generous spoonful of purée on each plate.

• Place the salmon on top, then add the asparagus to the side

• Decorate the asparagus with a spoonful oth the pickled mustard seeds

🌿 Kuisit Tip

Use roasted squash for deeper flavor in the purée, and try mixing yellow and brown mustard seeds for a more complex bite. This dish also works beautifully with trout or even tofu for a plant-based version.