“When I want to give myself a lift I make salmon fillets with a comforting, creamy, slightly sweet pumpkin chowder.” – Khanya Mzongwana
- 1⁄4 cup olive oil
- 200 g pumpkin, peeled and cut into small cubes
- 1 small onion, finely chopped
- thyme a sprig
- garlic, 1 clove
- 1 T paprika
- 1 cup chicken stock
- 1⁄2 cup cream
- 1 T brown sugar
- sea salt and freshly ground black pepper, to taste
- 4 Woolworths Norwegian salmon fillets
- 4 T Woolworths labneh , for serving
- Italian parsley, roughly chopped, to garnish
- For the sunflower seed butter:
- 60 g sunflower seeds
- 100 g butter
- 1 t paprika
1 Heat the olive oil in a pan and sauté the pumpkin until caramelised around the edges. Reduce the heat slightly and add the onion, thyme and garlic. Gently fry until the onions are soft and translucent.
2 Stir in the paprika and add the chicken stock. Simmer for 5 minutes, then stir in the cream and brown sugar. Season and simmer for 10 minutes, or until the pumpkin is tender and the chowder has a creamy consistency.
3 Heat a non-stick pan and coat with olive oil. Season the salmon and slide into the hot pan, skin-side down. Fry until the skin is crispy and golden. Carefully turn over and cook the other side until caramelised.
4 To make the sunflower seed butter, heat a pan and add the sunflower seeds, toast lightly, then add the butter and paprika. Cook until sizzling, then season.
5 To serve, divide the chowder between bowls and top with a salmon fillet, the sunflower seed butter and a dollop of labneh. Garnish with parsley.
Photographs: Elsa Young
Production: Khanya Mzongwana
Food assistant: Offentse Clive Ndou