Crispy Salmon with Browned Butter, Squash, & Gnocchi

I’ve said it before and I will say it again; I have a knack for going to restaurants, having a delicious meal, and then watching them close up shop before I can visit again. This crispy salmon with browned butter squash, and gnocchi is a copycat of a dish I had during restaurant week in Boston back in 2008. Yes, you read that correctly.

2008 was a lifetime ago and I had recently been diagnosed with gluten intolerance, so I was trying new foods. One of those being salmon as I had been a vegetarian since 6th grade. I don’t even know what year that was, but I was a vegetarian for a long time. In any case, I went to dinner at Excelsior in Boston’s Back Bay and decided to try the crispy salmon with browned butter and squash. It was served with sage and potatoes and it was soooo good that I still remember it to this day.

Sadly, Excelsior closed a few months later, so I had to make my attempt at recreating this dish. Overall, I think I did a pretty good job. The salmon is perfectly crispy, the sauce is light yet delicious, and I have the added bonus of pan roasted butternut squash and gnocchi for a filling and well rounded meal.

Serves 2, so it is perfect for date night!

Tools:

To get that crispy, restaurant style salmon, I recommend using a stainless steel pan. Allow it to pre-heat before adding your cooking oil and then place it flesh side down before turning it to crisp the skin. This is not easy, so be patient with yourself and practice (that’s the advice I am still giving myself).

Suggested Wine Pairing:

A white wine with fruity notes goes perfectly with this meal. Try a Chenin Blanc or Sauvignon Blanc. Pinot Grigio also goes with everything IMO.

Ingredients:

3/4 of a pound of skin on salmon, cut into 2 fillets

1 cup of butternut squash, peeling and cut into 1 inch pieces,

1 – 8 ounce package of gnocchi or make your own if you are feeling adventurous

1/4 cup sage leaves, chiffonade

4 tablespoons of butter

1 tablespoon lemon juice

2 cloves of roasted garlic, smashed

Instructions:

1. Start by slowly pan roasting the butternut squash. This will be the most time consuming part of the cook. Over medium heat add one tablespoon of butter. Add the squash and plenty of salt and pepper, Let it do it’s thing for about 10 minutes stirring occasionally. Add 1 tablespoon of butter as needed if the pan gets too dry.
2. Add another tablespoon of butter and add the gnocchi to the pan.
3. After about 5 minutes, Add another tablespoon of butter and stir in the roasted garlic and most of the sage leaves, saving some to top the salmon. Allow the mixture to cook for 5 minutes or until the gnocchi and squash are finished.
4. Meanwhile, heat a stainless steel pan over medium/high heat. Dry your salmon fillets and salt and pepper the both sides of the fish. Once the pan is heated, add about 2 tablespoons of oil and sear the salmon flesh side down for about 5 minutes. After 5 minutes, flip it and sear the skin side. Remove from heat.
5. To serve, divide squash and gnocchi mixture between two bowls. Add the salmon on top and garnish with sage leaves. Squeeze some lemon juice on top and enjoy.

If you like this crispy salmon with browned butter recipe, be sure to try my crispy salmon with blackberry, ginger, balsamic sauce or my pistachio crusted salmon with sweet potatoes and brussels sprouts. And if crispy salmon is your jam, try my newest recipe with leeks and white beans for a quick and satisfying meal.