Poached Salmon in Light Basil Sauce over Butternut Squash Latkes

By Anthony Chiffolo
May 11, 2010
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Author Notes: This recipe is from our forthcoming book "Cooking with the Movies: Meals on Reels." It is part of the meal in the film "Mostly Martha."Anthony Chiffolo

Serves: 12-15


  • 1 large salmon
  • 1 cup German Riesling, or some other white wine
  • 1/2 cup cider vinegar
  • 4 spring onions, chopped
  • 3 cloves garlic
  • 2 carrots, chopped
  • 2 tablespoons coriander seeds
  • 1 handful fresh basil stems
  • 1/2 cup light cream
  • 1/3 cup mayonnaise
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 tablespoon black pepper
  • 1/2 cup fresh basil leaves, finely chopped
  1. Remove the inner grill from a fish poacher, and pour the white wine and vinegar into the pan. Add the onions, garlic, carrots, coriander seeds, and basil stems; grease the grill, and replace it in the pan. Place the salmon on the grill.
  2. Poach over a medium-high heat for 8-12 minutes until the salmon turns a light- to gray-pink color.
  3. Mix the cream, mayonnaise, ginger, salt, pepper, and basil leaves in a small food processor until spreadable.
  4. Place a piece of salmon on a Butternut Squash Latke (see below)
  5. Slather spoonsful of the basil sauce over the salmon when serving.

Butternut Squash Latkes

  • 2 large butternut squash
  • 2 onions
  • 2 eggs
  • 1 teaspoon lemon juice
  • 2 1/4 cups flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon Cayenne pepper
  • 1/2 cup grapeseed oil
  1. Peel and grate the squash; strip the onions and grate them also. Transfer the squash and onions to a colander and press out any excess moisture. In a separate bowl, combine eggs, lemon juice, flour, cornstarch, garlic powder, salt, and Cayenne; add the squash and onions, and mix well. (If the mixture is too wet, add a bit more flour.)
  2. Heat the grapeseed oil in a large frying pan. Drop a heaping spoonful of the mixture into the oil and press down with a spatula to flatten. Fry until brown and crispy on the edges, cooking each side for about 3-5 minutes. Drain on paper towels placed on a large platter and keep warm until serving.

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