Cooking with Chef Bryan: Grilled Salmon Fillet with Butternut Squash Puree and Couscous


(KUTV) —Grilled Salmon Fillet with Butternut Squash Puree and Couscous
Recipe Courtesy Chef Bryan Woolley


  • 4 - 8-ounce salmon fillets
  • 1 large yellow onion, sliced
  • 4 cups cubed butternut squash, cooked
  • 2 cups cooked couscous
  • 1 cup vegetable stock
  • 4 cups baby spinach
  • fresh dill
  • salt and pepper to taste


Heat a large indoor grill pan or an out door grill. Sprinkle the salmon with salt and pepper and grill each side for about 3 minutes or until the salmon is cooked through. Place the sliced onions (root side intake to hold them together) on the grill at the same time and grill both sides of the onion too.

While the salmon is cooking, add the cooked butternut squash to your blender along with the vegetable stock. Blend until smooth. Transfer to a sauté pan, salt and pepper to taste and throughly heat through.

Wilt the spinach with a little bit of olive oil. Salt and pepper to taste.

Follow the package directions for cooking the couscous.

To plate, divide the butternut squash puree between four plates. Dived the wilted spinach between the four place placing it in the center of each plate. Dived the couscous between each plate and place it next to the spinach. To finish the presentation, place the grilled salmon on top of the wilted spinach and couscous. Lean the grilled onion slices against the salmon fillet. Sprinkle with freshly chopped dill, serve and enjoy!