Name: Rosemary Salmon, Butternut Squash & Creamy Portobello Mushroom Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 3 small butternut squash; 1065 ml chicken or vegetable broth; 1 small pkg fresh rosemary; 6 cloves garlic; 1 ½ lemons; 43 g Parmesan cheese; 3 caps portobello mushrooms; ½ medium red onion; 1.02 kg salmon fillet; balsamic vinegar; black pepper; extra virgin olive oil; salt

Rosemary Salmon, Butternut Squash & Creamy Portobello Mushroom RiceRosemary Salmon, Butternut Squash & Creamy Portobello Mushroom Rice — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

3 small butternut squash

1065 ml chicken or vegetable broth

1 small pkg fresh rosemary

6 cloves garlic

1 ½ lemons

43 g Parmesan cheese

3 caps portobello mushrooms

½ medium red onion

1.02 kg salmon fillet

balsamic vinegar

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce.

Slide rosemary leaves off the stems; discard the stems and mince the leaves. Place in a small bowl.

Peel and mince garlic. Add to the bowl with the rosemary along with oil, vinegar, salt, and pepper; stir to combine the marinade.

Trim and peel each squash. Halve lengthwise, scrape out seeds, and cut into 1-inch cubes; divide between two large baking sheet pans. Spoon half of the marinade over the squash (reserving the rest for the salmon), toss to coat, and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until squash is golden and fork-tender, 25-30 minutes. Remove from oven.

Meanwhile, peel and mince onion and additional garlic; place in a medium bowl.

Using a box grater, coarsely grate the mushrooms; add to the bowl with the onion and garlic. (Alternatively, you can mince the mushrooms.)

Preheat a large pot over medium-high heat.

While the pot heats up, using a strainer or colander, rinse the rice under cold, running water, then set aside to drain.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, mushroom, salt, and pepper; cook, stirring occasionally, until starting to soften, 3-4 minutes.

Add rice and broth to the pot, stir to combine, and bring to a boil over high heat. Once the broth comes to a boil, cover the pot and reduce heat to low. Cook mushroom-rice until liquid is mostly absorbed, 15-18 minutes. Once done, remove from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, coat another baking sheet with a thin layer of oil. Pat salmon dry with paper towels and place, skin-side down, on the baking sheet; drizzle with remaining marinade. Add salmon to the oven and roast until flakey and cooked through, 12-15 minutes. Remove from oven.

While the salmon is roasting, cut lemons into wedges and set aside for serving.

Finely grate Parmesan. When the mushroom-rice is done, add Parmesan to the pot and stir until creamy and combined.

Divide squash, creamy mushroom-rice, and salmon between plates; serve with lemon wedges for squeezing. Enjoy!

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