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Ingredients
- 1 x 6-ounce boneless salmon steak, cut 1" thick
- Â Â Extra virgin olive oil
- 1 med Beet, pureed
- 2 Tbsp. Beurre blanc
- 1/4 c. Acorn & butternut squash, diced
- 1 Tbsp. Butter
- 1 Tbsp. Brandy
- 2 tsp Brown sugar
- 1/4 c. Leek, shredded
- Â Â Parsley, minced
Directions
- Preheat the fat in a deep fat fryer to 375 degrees. Saute/fry the salmon in the extra virgin olive oil till cooked through. Puree the beet and combine with the Beurre Blanc. Dice the squash. Saute/fry the squash in butter till tender.
- Heat the brandy gently. Dissolve the brown sugar in the brandy. Add in the sugared brandy to the squash. Deep fry the shredded leeks to a deep brown color. Place the sauteed salmon in the center of the serving dish. Pour the Beet Beurre Blanc over the salmon. Surround the salmon with the sauteed squash. Place the deep fried leek strips on top of the salmon. Garnish with minced parsley. Serve warm.
- /FISH
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 306g | |
| Calories 648 | |
| Calories from Fat 355 | 55% |
| Total Fat 40.35g | 50% |
| Saturated Fat 11.63g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 211mg | 9% |
| Potassium 1041mg | 30% |
| Total Carbs 27.93g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 10.32g | 7% |
| Protein 37.89g | 61% |
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