Pumpkin Salmon Fillets
Why I Love This Recipe
What a better time to try your cooking skills than this? Australia's winter will provide many great opportunities to choose the warm coziness of our homes before the chilly wind which is going to spoil the otherwise nice weather of The Great Southern Land.
Let's take a look at one stunningly delicious recipe which proves that combining sweet and salty can be a great escape from the ordinary meals.
More useful info:
"Oh, snap! How do I clean that stain?"
Treat the oil splatters and the burnt food leftovers in your oven with natural cleaning products. When dealing with grime in the kitchen, it is best to rely on eco-friendly cleaners. Toxic detergents are not recommended for cleaning kitchen appliances and utensils due to the fact that such substances can be poisonous if eaten or inhaled.
Try to stay away from commercial cleaning products which are not proven to work properly. Rely more on natural cleaners, such as lemon juice, baking soda, and vinegar, which are both extremely cheap and absolutely harmless.
Ingredients You'll Need
1kg Butternut squash
1 tablespoon extra virgin olive oil
3 garlic cloves
1 tablespoon rosemary leaves
4 x 200g salmon fillets
4 prosciutto slices
1 bunch parsley
200 g lightly toasted almonds
Steps for preparing the meal:
Step 1: The oven should be preheated to 200°C. Cover the roasting pan with baking paper.
Step 2: Chop the pumpkin and the garlic, and mix it together adding a bit of virgin olive oil.
Step 3: Season with pepper and sea salt and leave the roasting pan in the oven for about 40 minutes until the pumpkin becomes tender.
Step 4: Mix the parsley, the toasted almonds and the garlic, and blend them in the food processor. Gradually add oil until the mixture becomes smooth.
Step 5: Preheat the grill to a medium or high degree and prepare the salmon. Season it with sea salt and pepper.
Step 6: Wrap the salmon fillets with prosciutto and brush with oil.
Step 7: Grill them for about 5 minutes on each side and set them aside covering them loosely with foil.
Step 8: Divide the pumpkin and the salmon into 4 plates and garnish with parsley pesto.