Salmon with Pumpkin Sauce and Purple Harvest “Risotto”

I bought some beautiful purple cauliflower from the farmstand, and still had a bunch left over that didn’t make it into the polenta. I decided to use the rest of it to make a rice/risotto type thing. Originally I was going to make fried rice, but with some of the wetter ingredients I added, it cooked a little faster and ended up more like a risotto. Regardless, it was creamy and delicious, even if it was by accident. Happy accidents are just as much a part of cooking as planned masterpieces. Most of the time I’m “winging it” anyway. Sometimes I start off in one direction, and then steer myself off course and end up with something else. I’m a cook by the seat of my pants kind of girl.

I didn’t start with the risotto. First, I sectioned my glass rectangular pan with aluminum foil, so I could save clean up and cook the fish and sweet potatoes in one pan. I peeled and sliced the sweet potatoes into circles, then arranged them in the pan. Finally, I sprinkled them with some…I mean a generous amount…of cinnamon. I pre-heat the oven to 375 degrees and put them in. The purple sweets, have been one of my favorite ingredients this fall.

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Then, I made the sauce for the fish.  It’s really easy, and doesn’t take much time or effort. In a sauce pan, you simply simmer the ingredients over medium heat for maybe 10 minutes, stirring occasionally.

Pumpkin Sauce

  • 1 cup organic pumpkin
  • 1/2 cup organic strained tomato
  • 1/4 cup organic vegetable broth
  • Sage, cinnamon, thyme, allspice

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After I made the sauce, I took the tray of sweet potatoes out of the oven (They were only in the oven for maybe 10 minutes), and added the salmon filet to the other section of pan. I sprinkled some salt and pepper, and then covered it in pumpkin sauce. I returned it to the oven for about 30-40 minutes until it was cooked through and flaked easily, but was still nice and moist. The sweet potatoes were nice and soft on the inside, with just a little bit of a crunch to the outside.

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Then, while that was cooking, I got the ingredients ready for the risotto. I riced the cauliflower. while I sautéed the other ingredients over medium heat in about two tablespoons of duck fat.

20131107-172803.jpgPurple Harvest Risotto

  • 2-3 cups riced cauliflower
  • 2 handfuls Shiitake mushrooms
  • 2 handfuls whole Cranberries
  • 1/4 cup Pecans
  • 1 Apple
  • 1/2 onion
  • Dash of nutmeg, lots of cinnamon, some paprika, sage, pepper, thyme, ginger, and salt

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I left it covered, occasionally stirring, and eventually everything cooked down, and looked like this:

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At that point, I added the cauliflower, and a bit more duck fat. I kept stirring until the cauliflower was soft and everything began to clump together a bit.

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Everything came out really nice. The sweet potatoes tasted and felt like toasted marshmallows. Seriously, they were amazing. The pumpkin sauce complimented the salmon really well, and the risotto had a nice flavor that balanced everything out, while having little bursty pockets of extra goodies mixed in. Next time I’ll probably go a bit heavier on the spices, but with the other parts of the meal being so flavorful, it was actually nice to have the cauliflower dish be a bit milder.

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