Seared Salmon Salad with Creamy Butternut
Squash
Dressing
Ingredients
4 cups Spring mix salad greens
1 shallot, sliced into rings
1/2 cup rice flour
1/2 cup cold water
2 - 4 oz salmon fillets
4 cups cubed butternut squash
1/2 ground nutmeg
1 tablespoon olive oil
1 cup sour cream
1 teaspoon fresh lemon juice
2 cups vegetable oil
3 teaspoons kosher salt
Fresh craked pepper
Instructions
Roast the squash with 1 teaspoon of salt, nutmeg with a drizzle of olive oil until fork tender in the oven at 350 degrees for about 30-40 minutes.
Heat 1 cup vegetable oil to medium-high heat in a skillet. In a bowl, whisk together rice flour and cold water. Coat the shallot rings, shaking off excess batter and fry until crispy and set aside.
For the dressing:
In a blender or food precessor, blend 2 cups of butternut squash, sour cream, vegetable oil, 1/4 teaspoon salt, fresh cracked pepper and 1 teaspoon of lemon juice. until smooth. Plact in a jar int he fridge.
For the salad:
Season the salmon with 1 teaspoon of salt and fresh cracked pepper. Toss the Spring mix salad with 1/4 cup of butternut squash dressing. Toss in 2 cups of roasted butternut squash.
Serve with seared salmon and top with crispy shallots.