Cooking Boban His Pregame Meal (Salmon, Soup, Rice)

Ingredients

• 5 pieces Salmon Fillets (about 6 oz each, skin on)
• 2 tablespoons White Miso Paste (for Asian glaze)
• 3 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Honey (adds sweetness to Asian glaze)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh Ginger (grated)
• 3 tablespoons Olive Oil (extra‑virgin, for Mediterranean glaze and broccolini)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 tablespoons Fresh Dill (chopped)
• 1 teaspoon Lemon Zest (fine zest)
• ¼ cup White Wine (dry, for steaming salmon)
• 1 small Butternut Squash (peeled and cubed (about 3 cups))
• 3 tablespoons Butter (unsalted, divided)
• 1 medium Onion (diced)
• 1 large Carrot (diced)
• 2 stalks Celery Stalks (diced)
• 4 cups Chicken or Vegetable Stock (low‑sodium)
• ¼ cup Heavy Cream (optional, for finishing soup)
• 1 cup Purple Rice (rinsed)
• 1 lb Broccolini (trimmed, whole spears)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Mirepoix and Squash

   Dice the onion, carrot, and celery. Peel and cube the butternut squash into 1‑inch pieces.

   Time: PT15M

2. Cook Soup Base

   Melt 2 Tbsp butter in a saucepan over medium heat. Add the diced onion, carrot, and celery, sauté 5 minutes until softened. Add the squash cubes, pour in the stock, bring to a boil, then reduce to a simmer and cook 20 minutes until squash is tender.

   Time: PT30M

   Temperature: Medium heat

3. Blend Soup

   Using a blender or immersion blender, puree the soup until smooth. Return to pot, stir in heavy cream if using, season with salt and pepper, and keep warm.

   Time: PT5M

4. Cook Purple Rice

   Rinse 1 cup purple rice until water runs clear. Combine rice with 2 cups water and a pinch of salt in a saucepan, bring to a boil, cover, and simmer 20 minutes. Remove from heat and let sit covered 5 minutes.

   Time: PT25M

   Temperature: Medium heat

5. Make Asian Glaze

   In a small bowl, whisk together white miso, soy sauce, honey, minced garlic, and grated ginger.

   Time: PT5M

6. Make Mediterranean Glaze

   In another bowl, combine olive oil, lemon juice, chopped dill, lemon zest, salt, and pepper.

   Time: PT5M

7. Marinate Salmon

   Place salmon fillets on a parchment‑lined baking sheet. Brush half of the fillets with the Asian glaze and the other half with the Mediterranean glaze. Let rest 10 minutes.

   Time: PT10M

8. Preheat Oven

   Preheat oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

9. Roast Salmon

   Place the baking sheet in the oven and roast salmon 12‑15 minutes, until the flesh flakes easily and reaches an internal temperature of 145°F (63°C).

   Time: PT15M

   Temperature: 400°F

10. Steam Salmon with White Wine

    Remove salmon from oven, drizzle each fillet with ¼ cup white wine, return to oven for 2 minutes to steam and deglaze.

    Time: PT5M

    Temperature: 400°F

11. Prepare Broccolini

    Trim the woody ends of the broccolini. Toss spears with olive oil, salt, and pepper on a separate parchment‑lined sheet.

    Time: PT5M

12. Roast Broccolini

    Add the broccolini sheet to the oven (same 400°F) and roast 10 minutes until tender‑crisp and lightly browned.

    Time: PT10M

    Temperature: 400°F

13. Plate the Meal

    Spoon a mound of purple rice onto each plate, add a ladle of butternut squash soup, place a salmon fillet beside the rice, and arrange roasted broccolini on the side. Garnish with extra dill or lemon zest if desired.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

6 g