Pan-Fried Salmon with Roasted Spaghetti Squash, Kale, Green Beans and Beurre Blanc

A spaghetti squash had been loitering on the kitchen counter for weeks, demanding attention. Thankfully, this particular fall phenomenon has a relatively long shelf-life and, as a consequence, I could eyeball it, and wait for optimal squash roasting conditions to avail themselves.

With the moon in a waxing crescent, rain in the overnight forecast, and an oversupply of kale from my garden plot, the squash's fateful evening duly arrived. But, I also had a hankering for fish... and lemon vinaigrette.

Following a quick scan of the interwebs for inspiration (beurre blanc, ahoy!), and having stowed the pesky squash in the oven to roast in my absence, I alighted to the supermarket to top up the required ingredient stash.

An hour and a half later, there was quite a triumph to behold. The squash, praise be, had not been sacrificed in vain.

Boom!

Ingredients (serves two)

1x medium sized spaghetti squash (ours was donated from a friend's garden)
1x large handful of green beans (20 or so pods)
2x 8oz salmon fillets, skin on
8-10 leaves of lacinato kale (aka dinosaur kale)
1x clove of garlic
1x generous splash of white balsamic vinegar
A modest nob of butter

For the beurre blanc (or a vague approximation of the legendary sauce)

1x smallish shallot (approx 1.5x the size of the top of your thumb)

The juice of half a lemon

Approximately 1/2 cup dry white wine (an affordable South African chenin blanc happened to be at hand)

1x generous splash of white balsamic vinegar

1x dash of heavy cream

3/4 of a stick of butter (5-6 table spoons), cut into 1inch cubes, or 1/2 inch slices

1x large pinch of cayenne pepper

Salt to taste

Chopped almonds and Italian parsley for the garnish.

Methodology

The Spaghetti Squash

Preheat oven to 400'F (205'C)

Cut the squash in half. Scoop out the seeds. Liberally douse the inner core and outer flesh with olive oil and season generously with S+P.

Place the halved squash, flesh facing up (skin down) on a baking tray. Position the tray in the middle of the oven. Roast at 400'F for 50min to an hour.

At this point, one should test the white wine - perhaps a glass or so - to make sure it is fit for purpose.

When the squash is done, remove it from the oven and set it aside to cool sufficiently for you to handle it.

Onwards to the mise en place - 

Array your prep bowls in a stylish arc.

• Small dice the shallot
• Tiny dice the garlic
• Wash and de-stem the kale. Roll the remnants like a cigar and chop it up.
• Top and tail the green beans.
• Wash and dry the fish fillets; season liberally on both sides with S+P.
• Juice the half lemon into a half cup measure, and top it up to the rim with white wine.
• Double check the wine to ensure that it has not oxidized or taken on any other sinful properties.

Finishing the Spaghetti Squash

When your squash has cooled sufficiently for you to handle it, use a fork to rake out the flesh into a stainless prep or mixing bowl. This method should cause the squash to take on the resemblance of the spaghetti from whence it takes its name.

Add a table spoon or two of olive oil to a quality frying pan over medium heat. Toss in the chopped kale. Add S+P, stir; perhaps stir some more. 

When the kale begins to wilt, toss in the garlic, and mix it in. When the garlic begins to soften, add a generous dash of white balsamic vinegar, and two to three table spoons of water. The liquid should spit and sizzle. Move the kale around the pan and allow the liquid to almost boil off.

At this point, lob the spaghetti squash into the frying pan and add a modest nob of butter (half a table spoon or so). Stab at the concoction with chopsticks, or another suitable implement, to work in the kale while spreading the buttered love. Add some more salt and pepper to taste.

Having assessed the seasoning and attesting to the nutty flavors of the squash, return the mix to the stainless prep bowl, cover with foil, and place the bowl in the still warm oven to prevent it chilling.

Meanwhile on top of the stove, bring a pot with 2 to 3 inches of water to boil.

Bossing the Beurre Blanc

Aha! The sauce! 

This is a French classic. That said, I'm not trying to get the proportions perfect here, so take any snootiness elsewhere, if you please. If you want to follow The Book, feel free to learn some French and follow this link. My version has a more modest butter component. We may live longer together.

In a sauce pan, toss in the diced shallots together with the lemon and wine concoction. Bring to the boil and then reduce the heat to a vigorous simmer. If you have an audience, test the liquid at this point; stare into the middle distance momentarily before adding a splash of white balsamic and mutter some French words (voila! un Grand Chelem). If you are alone, simply add the vinegar, and feel pleased about life. Now mix in a liberal dash of cream (it helps to stabilize the sauce). Whisk it all up (repeat now and again).

What you are doing now is waiting for the liquid to reduce by about a half. You want a thin syrup after approximately 5 to 7 minutes.

Happy with the consistency of the reduction, reduce the heat to low and commence adding the butter one to two cubes at a time while whisking vigorously. Wait for each batch of cubes to melt before adding more. 

Having exhausted the butter, whisk in a wanton pinch of cayenne pepper and salt to taste. Unctuous is an appropriate word to deploy in moments like these. Stare once again into the middle distance to fully convey the gravity of your powers. 

Stow the sauce in a warm place. If you don't, the beurre will lose its saucy consistency, and your projections of culinary genius will wither. And you will die a failure.

Fish Fry and Finishing

I used a griddle pan, but a non-stick frying pan will do. Heat a table spoon or so of olive oil on a medium high heat. Add the fish to the pan, skin side down. Cook for 3 to 5 minutes (the thickness of the fillet will inform your timing here), interrupting only to season at some point. Flip the fillets, and cook for a further 2 to 3 minutes.

While the fish fizzles away, insert a steamer atop the pot of boiling water; toss in the green beans and cover. Steam for 2 to 3 minutes. Turn off the heat, remove the lid, and sprinkle the beans with a pinch of course salt.

Prep your garnish: finely chop or crush three or four almonds, and chop up the flat lead parsley.

Assemble 

Make something pretentious looking. You deserve it.

Perhaps make a bed of squash, top that with a line of green beans, and then atop the beans, nest your scrumptious salmon.

Finally, and with appropriate poise, deploy the sauce, kissing each component of the dish with its splendid flavors. Stand back, and sprinkle the almonds and parsley in a final flourish.

Bow, and acknowledge the overwhelming applause. Accept large glasses of white wine to toast your  fame.