Slow-roasted salmon bites, butternut squash purée, honeycrisp apple brunoise, toasted pumpkin seeds and dill oil

Preparation time: 45 min

Preheat your oven at 200 °F

• Prepare the slow-roasted salmon bites

  Cut the salmon into 12 evenly sized cubes, approximately 50 to 55 g each. Arrange them on a parchment-lined baking sheet and brush lightly with olive oil. Season with fleur de sel and freshly ground pepper. Cook for 20 to 25 minutes, until the salmon is tender and still slightly translucent in the center.

• Prepare the butternut squash purée

  Finely chop the shallots. Peel the butternut squash and cut it into cubes. Melt the butter in a saucepan and sweat the shallots for 2 minutes. Add the squash and cook for another 2 minutes. Add the vegetable stock and cream. Simmer for approximately 20 minutes, or until the squash is tender. Blend until smooth, then pass through a fine-mesh sieve. Adjust the seasoning and keep warm.

• Prepare the Honeycrisp apple brunoise

  Finely chop the dill. Cut the apples into a fine brunoise. In a bowl, combine the apple cider vinegar, maple syrup, and lemon juice. Add the diced apples and chopped dill. Season lightly with fleur de sel and refrigerate until ready to serve.

• Prepare the dill oil

  Place the oil and dill in a blender. Blend for 2 minutes, until the oil is vibrant green. Strain through a fine-mesh sieve and transfer to a small squeeze bottle.

• Prepare the toasted pumpkin seeds

  In a bowl, toss the pumpkin seeds with the canola oil and a pinch of fleur de sel. Spread them on a parchment-lined baking sheet. Toast at 325°F for 8 to 10 minutes, stirring halfway through, until lightly golden and crisp. Let it cool completely.

• Plating

  Spoon approximately 30 ml of butternut squash purée into the bottom of each small bowl. Place one salmon bite in the center. Top with the Honeycrisp apple brunoise and a few toasted pumpkin seeds. Finish with a few drops of dill oil and garnish with a small dill frond.