I love spicy food. LOVE IT. But alas, my family doesn’t, so I was very concerned about the jalapeno additive to this challenge. Once I heard butternut squash, I knew I wanted to make a soup and figured if I cooked down the jalapeno (after de-ribbing and de-seeding it) and cooked it with oil and garlic and ginger, it should mellow, which it did. The Salmon simply had a very easy Orange Marmalade dressing to it and it is quite easy to cook.
The family thought the meal was great though the soup was the star, my daughter ate two bowls of it and I wish I had made more for myself too. I was worried it would be too spicy, but it wasn’t though my husband did ask me later why his lips were tingling a little from the soup.
Salmon with Orange Sauce and Butternut Squash soup infused with Jalapeno and Ginger
Ingredients and Preparation for Salmon
- 1/4 cup orange marmalade (I used a really good organic quality one)
- 2 tablespoons low-sodium soy sauce
- 2 garlic cloves, minced
- 1 (1 1/2-pound) salmon fillet (I used a tad smaller fillets)
- 1/4 teaspoon salt
Preheat oven to 400°.
Combine first 3 ingredients. Place salmon on rack of a broiler pan lined with foil; sprinkle fish evenly with salt. Spread half of marmalade mixture over fish. Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork. Remove from oven. Spread remaining marmalade mixture evenly over fish.
Preheat broiler. Broil fish 3 minutes or until the top browns (carmelizes)
Ingredients and Preparation for Butternut Squash Soup
- 2 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 tablespoons minced jarred ginger (you could use a tablespoon of fresh grated too)
- 1/2 jalapeño chile, seeded, de-ribbed and chopped
- 1/2 tablespoon salt
- 2 pounds butternut squash, peeled and cut into 2-in. cubes
- 1 1/2 - 2 cups chicken broth (I love using Imagine or Pacific Organic Brands - I think it makes a difference)
- 1/2 - 1 tablespoon light brown sugar (per taste)
- 3 tablespoons heavy whipping cream (or, I used Lactaid Milk)
- Crème fraîche (I used lactose free sour cream)
Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalapeño, and salt. Cook, stirring constantly, until fragrant and just a touch browned, 1 to 2 minutes. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.
In a blender, purée the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of crème fraîche or sour cream if you like.