"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Blackened Salmon with Chipotle Squash Puree and Mango Rice Recipe

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This recipe for Blackened Salmon with Chipotle Squash Puree and Mango Rice, by , is from 1 part Montana, 1 part Cali, and a dash of Spain, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jaymee Sire
Added: Saturday, April 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large butternut squash
1 small can of chipotles (4 oz. or smaller)
2 T butter, unsalted
1/4 tsp chili powder
1/4 tsp salt
1/4 c cream
1 large ripe mango
2 cups of rice
1 pinch saffron (optional)
1/4 tsp salt
water
4 6 oz - fillets of salmon
2 T unsalted butter, melted
2 tsp paprika*
1 tsp cayenne*
1 tsp ground cumin*
1 tsp dried thyme*
1/2 tsp black pepper*
1/2 tsp salt*

*You can subsitute with cajun seasoning if you prefer.

Directions:
Directions:
CHIPOTLE SQUASH PUREE:
Preheat oven to 350 degrees.
Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with a little olive oil and place cut side down on a cookie sheet lined with aluminum foil.

Roast squash in oven until easily pierced with a fork. About 30 minutes.
Scoop out the cooked squash into a food processor. Add 1 or 2 chipotle pepper (according to how spicy you like it), 2 tablespoons of butter, chili powder, salt, and cream. Puree until a smooth consistency.

MANGO RICE:
Cook rice according to manufacturers directions except add the pinch of saffron to the water. Dice the mango very small. Add half of the diced mango to the cooked rice. Save the other half for garnishing later.

BLACKENED SALMON:
Rinse off each portion of salmon and pat dry. Mix all the spices together in a bowl. Brush both sides of each fillet with butter. Sprinkle a little blackening spices onto each side and lightly press the spices against the fish.

Heat a cast iron skillet (or heavy bottomed pan) until it is smoking hot. Place the fillets in the skillet. Cook for 1 - 2 minutes and turn the fillets over. Cook until the salmon is firm and cooked through (about 2 minutes).

TO SERVE:
Spread a portion of the Chipotle Squash Puree onto each plate. Place a large scoop of the Mango Rice in the center of the puree. Put the salmon fillet on top of the rice and top with some of the reserved mango.


Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is one of my all-time favorites. But since Jeff doesn't like Salmon too much, we only have this if it's my birthday or if Jeff's Broncos get swept by the Chargers.

 

 

 

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