Grilled Salmon with Pumpkin Puree and Sage Brown Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Pat the salmon fillets dry with paper towels and brush both sides lightly with olive oil. Season generously with salt and pepper.

   Tip: Dry salmon ensures better browning and prevents sticking to the grill grates.

2. 2

   In a saucepan over medium heat, melt 2 tablespoons of butter and sauté the minced shallot until softened, about 2 minutes. Add the pumpkin puree, vegetable broth, nutmeg, and a pinch of salt.

   Tip: Stir occasionally to prevent the pumpkin from catching on the bottom.

3. 3

   Simmer the pumpkin mixture for 8-10 minutes, stirring frequently, until it reaches a smooth, sauce-like consistency. Taste and adjust seasoning as needed. Keep warm on low heat.

   Tip: If the sauce becomes too thick, add more broth one tablespoon at a time.

4. 4

   Place the salmon fillets skin-side up on the grill grates. Close the lid and grill for 4-5 minutes without moving them, allowing a nice sear to form.

   Tip: Resist the urge to move the fish; this creates better crust and prevents sticking.

5. 5

   Gently flip the salmon skin-side down using a spatula, and grill for another 4-5 minutes until the flesh is opaque and flakes easily with a fork. Remove from the grill.

   Tip: The internal temperature should reach 145°F for perfectly cooked salmon.

6. 6

   In a small skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the sage leaves and fresh thyme sprigs. Continue cooking, swirling occasionally, until the butter turns golden brown and releases a nutty aroma, about 3-4 minutes.

   Tip: Watch carefully as brown butter can burn quickly. Remove from heat once it achieves a light hazelnut color.

7. 7

   Spoon a generous dollop of warm pumpkin puree onto each plate. Top with a grilled salmon fillet, skin-side up. Carefully pour the sage brown butter over the top, distributing the crispy sage leaves evenly.

   Tip: The warm pumpkin sauce will soften slightly as the hot butter mingles with it, creating a luxurious sauce.

8. 8

   Garnish with fresh thyme sprigs and a crack of black pepper. Serve immediately while the salmon is warm and the butter is still fragrant.