Salmon * Recipe

Roast the squash

Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon melted butter, a pinch of salt and pepper. Spread in a single layer on a rimmed baking sheet and roast 25–30 minutes, turning once, until very tender and slightly caramelized.

Puree

Transfer roasted squash to a blender or food processor. Add remaining 1 tablespoon butter, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Purée until smooth, adding up to 2 tablespoons water or extra cream if needed to reach a silky consistency. Keep warm on very low heat or cover and set aside.

Sauté aromatics

In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and thyme and cook 1 minute until fragrant.

Cook the farro

Add the farro to the pan and stir to coat with the onion mixture for 1–2 minutes to toast lightly. Pour in 2 1/2 cups broth and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is tender but still slightly chewy, about 20–25 minutes (check package for exact time). If liquid is absorbed and farro is not tender, add up to 1/4 cup extra hot water or broth and continue cooking a few minutes.

Finish

When farro is cooked, remove from heat and stir in lemon juice and grated Parmesan. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper (adjust to taste). Keep warm.

Reduce cider

In a small saucepan over medium heat, combine 1 cup apple cider and 1 tablespoon brown sugar. Bring to a simmer and reduce until syrupy and reduced to about 1/4 cup, about 12–15 minutes. Watch carefully to avoid burning.

Finish glaze

Remove from heat and whisk in Dijon mustard, apple cider vinegar, 1 tablespoon butter, 1/4 teaspoon salt and 1/8 teaspoon pepper until glossy and combined. Taste and adjust seasoning. Keep warm; glaze will thicken slightly as it cools.

Prep salmon

Pat salmon fillets dry with paper towels. Season flesh and skin evenly with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Let sit at room temperature 10 minutes while other components finish.

Sear

Heat a large nonstick or stainless steel skillet over medium-high heat until very hot. Add 2 tablespoons olive oil. Place salmon fillets skin-side down, pressing gently with a spatula to ensure even contact. Cook without moving until skin is crisp and releases easily, about 4–6 minutes depending on thickness.

Finish on stove

Flip the fillets and add 1 tablespoon butter to the pan. Spoon melted butter over the tops and cook until salmon reaches desired doneness (120–125°F for medium-rare, 130°F for medium), about 1–3 minutes more depending on thickness. Remove salmon to a warm plate and let rest 2 minutes.

Glaze

Just before serving, brush the top of each fillet with the cider Dijon glaze (about 1 tablespoon per fillet).

Divide warm butternut squash purée among 4 plates in a shallow pool (about 3/4 cup per plate). Spoon 1/2 cup onion & garlic farro next to the purée, slightly overlapping.

Place a glazed salmon fillet on top of the farro so skin is visible. Drizzle any remaining glaze around the plate (not directly on the skin to keep crispness).

Tuck a small handful (about 1/4 cup) of pea shoots beside each fillet, drizzle pea shoots lightly with 1/4 teaspoon olive oil and a squeeze of lemon if desired. Serve lemon wedges on the side.

Serve immediately while salmon is hot and skin is crisp.