So this is really a semi-homemade dinner, but I had to share for a few reasons. One, I liked it a lot. Two, my 6 year old daughter liked it so much she wanted me to make more for her LUNCHBOX (which I didn't actually do because I wasn't sure how to keep that warm). Three, it's so easy.
I know I have talked before about The Fresh Market. I've been a fan since childhood. My mom and I went in there one afternoon while she was here visiting and they were doing some sampling, which spells trouble every time! I walked out of there with 2 things that were not on my list that day, but both were well worth the extra money. Here was one of the recipes being sampled: Garlic Sage Pork with Butternut Squash Sauce. The other recipe was this: Fall Fennel Salad with Blood Orange Vinaigrette. Both were delicious.
Naturally I went home with Dave's Gourmet Butternut Squash Pasta Sauce and some Cuisine Perel Blood Orange Vinegar and fennel!
Anyways, I got creative one weeknight when I knew we were having salmon for dinner but needed to keep my time in the kitchen at a minimum and yet still have a delicious dinner that kept everyone happy. The butternut squash pasta sauce contains roasted red peppers, garlic and onions, and makes for a very tasty flavor! This is what I did:
Salmon with Garlic Butternut Squash Sauce
3 cloves fresh garlic, minced
2 Tbsp olive oil
2 (8oz) salmon fillets
1/2 cup Dave's Gourmet Butternut Squash Pasta Sauce
1/2 cup organic chicken broth
Saute the garlic in the oil on medium-high heat, until it just starts to turn color. Add the salmon filets, top down and cook for 3-4 minutes. Flip and cook for 3 minutes. Gently stir in the sauce and broth and warm through. It is ready to serve when your sauce is warm and your salmon is cooked to preference.