Poached Salmon with Butternut Broth

Recipe and Photography by Chef Monica Glass for Edible Philly

Inspired by the cozy, comforting flavors of fall and the fresh, vibrant Thai basil plant growing in my back patio, this dish is a balance of richness and lightness. Coconut milk and pureed butternut squash keep it creamy, while a finish of fresh greens and lime keep it bright and light. Poaching the salmon cooks it gently, keeping it delicately tender and gives it flavor from the aromatic broth. This recipe lets the Kvaroy Arctic Salmon shine and is gluten-free and dairy-free to boot.

1. Remove scales from salmon if present. Cut the salmon into fillets or smaller nuggets, if needed. Set aside.
2. Remove the salmon skin off the salmon pieces, and remove any excess fat or meat from the inside of the skin. Pat dry and season with a little sea salt. If starting with a large piece, slice into smaller pieces or strips that will be easier to flip in a skillet. Set aside.
3. Preheat oven to 400F. Cut butternut squash in half lengthwise. Place one half cut side down onto a baking sheet. Roast in preheated oven until soft and tender, about 50 – 60 minutes. Allow to cool and remove flesh from skin. Set aside.
4. Meanwhile, peel the other half of butternut squash and cut the flesh into small cubes. Set aside.
5. Heat 2 tablespoons of coconut oil in a medium saucepot over medium low heat. Add garlic and cook until fragrant, about 2 minutes. Do not allow garlic to brown. Add ginger, lemongrass, and Thai chilis, cooking until fragrant, about 2 – 3 minutes. Add roasted butternut squash, vegetable stock, and coconut milk and bring to a simmer. Simmer for about 10 minutes to marry flavors. Transfer to a blender and puree on high speed until silky smooth. Strain through fine mesh strainer and return back to saucepot. Add palm sugar, fish sauce, and season to taste with salt and pepper.
6. Heat 2 tablespoons coconut oil in a skillet over medium high heat. Add cubed butternut squash and cook until browned on all sides and cooked through. Remove from heat and set aside until ready to serve.
7. Heat the remaining 2 tablespoons of coconut oil in a skillet over medium low heat. Carefully place salmon skin down on the skillet with the scale side down. Cook over medium low heat for a few minutes, pressing down with a spatula to ensure all parts crisp up evenly. Watch out for grease splatters. Use tongs or a spatula to flip the salmon skin and cook on the other side for a few minutes, pressing down with a spatula again and taking care not to burn the salmon skin. Remove from heat, sprinkle with a little salt, and let cool on a plate with a paper towel. It will crisp up as it cools.
8. Bring butternut squash sauce back up to a simmer over low heat. Season salmon with salt and pepper. Once sauce is at low simmer, carefully place salmon into the sauce. Cook at a bare simmer until the top of the fish is just warm to the touch, about 5 minutes. Remove salmon from the pan and drain on a towel.
9. Stir Chinese broccoli into the sauce until just wilted.
10. Cook vermicelli rice noodles according to the package’s instructions.
11. To serve, place cooked vermicelli in the bottom of a bowl. Place cubed butternut squash around vermicelli. Ladle a spoonful of the sauce/Chinese broccoli over vermicelli. Place salmon on top and ladle with a little more sauce. Garnish with peanuts, cilantro, Thai basil, scallion, a drizzle of chili oil, and a squeeze of lime juice. Top with crispy salmon skin and enjoy!