Levi Biddlecomb, Why Not Café
| 4 pieces | wild salmon (about 5 oz each) |
| 4 t | sugar |
| 2 t | salt |
| ½ | squash, (butternut or acorn) peeled, seeded and roughly chopped |
| 2 c | butter, divided, 1 cup diced and very cold |
| 3 T | miso paste |
| zest of 1 lemon | |
| 2 sprigs | thyme, leaves finely chopped |
| juice of 1 lemon | |
| 1/3 c | crushed toasted cashews (optional) |
| 4 | green onions thinly sliced on the bias (optional)) |
| 16 | halved cherry tomatoes |
Boil the squash in salted water until very tender. Strain and add to a blender with the miso paste and lemon zest. Add the cold butter, 1 cube at a time through the top of the blender. Puree until smooth. Check for seasoning and reserve.
Turn your broiler on and place the rack as close as possible to the element. Mix the salt and sugar together, then coat each piece of salmon. Place the salmon on foil-lined baking sheet and broil until the sugar caramelizes, it will be dark, but not burned. Watch closely to make sure it doesn’t burn, the fish will be medium rare. Meanwhile, make the brown butter: Add 1 c butter to a saucepan and simmer on medium heat until the milk solids start to turn a medium brown and the butter starts to smell nutty. Remove from the heat, add the lemon juice and thyme, stir thoroughly. Reserve.
To serve: Ladle the squash purée onton a warmed platter. Place the fish on top, then garnish with the cherry tomatoes and nuts. Drizzle browned butter over. Garnish with the green onion and cashews if using.
Serves 4.