Salmon with Soured Cream and Chive Sauce

Salmon fillets are seared in a frying pan then baked in the oven. The fillets are served on a bed of fried butternut squash and garnished with a sour cream and chive sauce.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
4	Fresh Salmon, Fillet	Main	Bake, Fry	30 mins to 1 hour

Ingredients:

1 butternut squash, peeled, deseeded and cut into 5cm cubes
3 x 15ml spoons vegetable oil
4 salmon fillets, approximately 125g each
20g pack chives, reserve a few for garnish, snip the remainder into 1cm pieces
142ml carton soured cream
salt and freshly ground black pepper

Method:

Preheat the oven to 200°C, 400°F, Gas Mark 6.

Place the butternut squash on a baking sheet and drizzle with 2 x 15ml spoons of the oil and cook for 30 minutes.

Heat the remaining oil in a large frying pan and sear the salmon fillets on both sides, then transfer to a baking sheet and cook in the oven for approximately 15-18 minutes or until cooked through.

In a small bowl mix the snipped chives with the soured cream and stir well to combine. Season to taste.

Serve the salmon fillets on a bed of butternut squash and top with spoonfuls of soured cream mixture. Garnish with the reserved pieces of chive.