Butternut Squash Risotto with Crispy Salmon
- 1 tablespoon extra virgin olive oil + more to grease
- 2 4oz salmon pieces
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- salt and pepper
- 1 small butternut squash peeled, spiralized with Blade D
- ½ cup white onion diced
- 1 large garlic clove minced
- ¼ teaspoon red pepper flakes
- 1/2 cup vegetable or chicken broth + more as needed
- 1/3 cup grated Parmesan cheese
- freshly minced parsley to garnish
Preheat the oven to the high broil setting.
Grease a small casserole dish or oven safe skillet with olive oil. Add the salmon in and season with garlic powder, paprika, salt and pepper. Place the salmon in the oven and broil for 10 minutes. Remove from the oven and let cool for 5 minutes before serving.
While salmon cooks, place your butternut squash noodles in a food processor and pulse until rice-like.
Heat the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the onions, garlic and red pepper flakes and cook until onions are translucent, about 3 minutes. Add the butternut squash rice and season with salt and pepper and stir. Let the butternut squash cook for 2 minutes, stirring frequently. Add the broth and stir, and cook until liquid evaporates. Taste the rice – if it is still crunchy and starting to stick to the pain, add another ¼ cup of broth and continue to cook until soft. Remove the rice mixture from heat, stir in the cheese and stir well to combine. Cover with a lid and keep warm while salmon continues to cook.
Once salmon is done cooking, divide the butternut squash mixture into bowls and top with salmon. Garnish with parsley, if desired.