Greg Frey - Broiled Salmon with Butternut Squash and Lentils

Greg Frey - Broiled Salmon with Butternut Squash and Lentils
Chef Greg Frey proves that healthy and hearty go together with this dish.
Broiled Salmon with Butternut Squash and Lentils
Makes 4 servings
  • 4 4-5oz portions of salmon
  • 9 ounces dry pink lentils (can substitute with green lentils)
  • 1 ½ quart vegetable stock
  • 5 cloves fresh garlic smashed and minced
  • 7 ounces fresh butternut squash cut into cubes approx. 1inch
  • 1 medium yellow onion
  • 3 small roma tomatoes or similar - grated
  • 3 tbsp ginger fine chopped
  • 1 serrano chili pepper de-seeded and minced
  • 1/2 tsp ground clove
  • 1 tsp ground cumin
  • 2 tsp dark chili powder
  • 2 tbsp fresh lime juice
  • 1/3 cup chopped cilantro
  • 1/3 cup ghee
  • 1/3 cup extra virgin olive oil


  • In a small bowl mix all the spices and set aside. In another bowl add 1tbsp evoo salmon and 1tsp of the spices. Cover at set in the cooler while you prepare the lentils.
  • Rinse lentils under cold running water, set aside. Heat a large heavy bottomed saucepan on medium-high, add remaining evoo and onions. Stir but in-frequently so you do not lose your heat. You are trying to brown the onions on the edges, but do not burn them, when the onions are soft add garlic, spices, chilies, and ginger. Cook ‘till spices are fragrant 1-2min. Add butternut squash and tomatoes, reduce the heat to medium and continue to stir and cook an additional 5 min or until butternut and tomatoes release their juices. Add lentils and stock. Bring to low simmer and cover with a tight-fitting lid cook for 20 min on low until lentils are soft. Be careful not to overcook lentils so they are mushy.
  • Preheat your broiler to med-high or 450 degrees when you cover the lentils. Season both sides of the salmon with salt and pepper and place on nonstick baking pan or broiler rack. When about 12 minutes remain for the lentils begin to broil the salmon in the middle rack of the oven. Cook the salmon until about medium or approx. 12 minutes. Top with lime juice set aside to rest. When ready to plate, heat in a small pot the ghee until hot, turn off the heat and add the cilantro off the stove and immediately serve poured over the top of the salmon.

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