Pan Fried Salmon With Stuffed Squash On the Rocks!

When you're feeding kids, I like to have a little fun with a dish!

This one we call squash on the rocks!

Pan fried salmon, with white wine pan sauce, white beans and roasted squash stuffed with onions and greens.

Recipe for two:

2 1/2 salmon fillets, skin and pin bones removed
2 pieces delicarter squash, seeds removed
1/2 onion, chopped
2 cloves garlic, finely chopped
large handfull of mixed greens, kale, chard and spinach, rough chopped
1 can eden white beans, slightly mashed
1 c white wine
1/2 c veggie stock
olive oil
butter
honey
salt and pepper

Roast the squash 325 for about an hour (coated with olive oil), turning once.  When it's almost done, caramelize the onions and garlic in a little olive oil and butter in heavy pan.

Warm the beans up over medium low heat, always add salt to beans.

While that's happening, get a heavy saute pan nice and hot with a little olive oil, when it's ready place the fish in the pan shaking the pan as you go to stop it sticking (presentation side down or skin side up).  Turn when brown and cook a little more, transfer to a baking pan and finish in the oven.

Now place the greens in with the onions and cook on medium heat to wilt.

Meanwhile scrape out the pan that you cooked the salmon in, removing most of the bits of fish.  Over medium high heat add the wine and reduce by two thirds, then add the stock and do the same.  Turn the heat off and add about a table spoon of butter shaking the pan back and fourth to melt.

Ok, now plate it up on to warm plates.  Brush the squash some honey inside and out, then stuff it with the greens.

Bon Appetit!  Chef Hobbes