Butternut Squash and Cheese Bread Pudding with Tamarind-Coconut Crusted Salmon

Eclectic, yes? This meal features a most unusual creation for me - a savory bread pudding. I've long been a fan of dessert bread puddings, particularly when they include banana bread, bailey's irish cream, or any form of chocolate. I had never thought to create a savory one, however, until this one presented itself to me. It is made like a dessert bread pudding but instead of a sweet flavor you add butternut squash and instead of a creamy topping or sauce, you add cheese. It's delicious and filling and makes quite a lot, so prepare this easy comfort food when you have guests and learn that bread pudding is always a good idea - whether for dinner or dessert.

I paired the bread pudding with a generically international salmon entree. The salmon was crusted in coconut but featured an augmented tamarind-based sauce as well. It's faintly Indian but new-age and fusion-y. You can debate whether that makes it better or worse, but in the end I really just care about taste and this one definitely qualified in that category.

Difficulty: medium-easy
Time:1 hr 30 min
Cost: $18.51



Butternut Squash and Cheese Bread Pudding
Time: 1 hr 30 min

Ingredients:
1 large butternut squash, peeled and cubed (1/2") (about 2.5-3 c total)
1/4 tsp salt
1 tsp black pepper
1 tsp olive oil
1 c onion, diced
3 garlic cloves, minced
2 c skim milk
1 c fat free shredded mozzarella
1/8 tsp nutmeg
1/2 c egg beaters (equivalent to two eggs)
1 egg
2 egg whites
6 c (1") cubed french bread (1 loaf)
1/4 c grated low-fat Parmesan

First, you'll need to cook the butternut squash. Preheat your oven to 400 degrees. Grease a cookie sheet or baking dish and put the squash on it in a single layer. Sprinkle with 1/8 tsp salt and 1/2 tsp black pepper. Toss. Bake for 12 minutes. Then remove and let the squash cool. Turn your oven down to 350 because you'll need it again soon.

As the squash is cooking you can turn to the other pieces. Heat a pan over medium high heat. Add the olive oil, swirling to coat. When the oil is heated, add the onions. Saute for 5 minutes, stirring just often enough to keep from burning. Add the garlic and saute for another 2 minutes. Remove from the heat and set aside.

In a large bowl, combine the milk, 3/4 c mozzarella, nutmeg, 1/2 tsp black pepper, 1/8 tsp salt, egg beaters, egg, and egg whites. Whisk until the mixture is evenly combined. Add the squash and the onion mixture. Stir again. Add the bread and carefully stir to make sure everything is well combined without spilling out of the bowl. Let the bread mixture stand for 15 minutes.

Grease a 9x13 glass baking dish. Pour the bread mixture into the dish and even it out so there is a level surface. Sprinkle the rest of the mozzarella and the Parmesan cheese equally over the top.

Bake for 45 minutes. The cheese should be lightly browned when you remove it from the oven.

Tamarind-Coconut Crusted Salmon
Time: 30 min

Ingredients:
1 tsp canola oil
1/3 c shallots, diced
2 tsp ginger, grated
2 garlic cloves, minced
4 tbsp tamarind sauce
1/2 tsp brown sugar
1 tbsp sweet soy sauce
1.5 tsp dark sesame oil
1 lb Salmon fillets
1/4 tsp coriander
1/2 tsp black pepper
3 tbsp panko
3 tbsp flaked coconut
1/8 tsp turmeric

We'll need to get started on the sauce first. Heat a small pot over medium-high heat. Add the oil and swirl to coat. When the oil is heated, add the shallots. Saute for 4 minutes, stirring enough to keep from burning. Add the garlic and ginger and saute another 2 minutes.

Add 1/4 c hot water, the tamarind sauce, and the brown sugar. Bring to a slight boil and then reduce heat, cover, and simmer for 10 minutes. Then stir in soy sauce and 1/2 tsp sesame oil and remove from the heat.

Now that your sauce is set, let's get the fish there as well. Heat a pan over medium high heat. Add the remaining 1 tsp sesame oil and swirl to coat.

Sprinkle your salmon fillets evenly with the coriander and black pepper. In a shallow dish, combine the panko, coconut, and turmeric and mix well. Take each salmon fillet and dredge it firmly in the panko mixture to crust the skinless side nearly entirely. Place the salmon fillets in the heated prepared pan after dredging.

Cook for 4-5 minutes on each side, being careful when you flip to avoid dislodging the coating. Continue to cook to your desired degree.

When the fish is done, keep it in the pan but pour the sauce evenly over the fish. Then serve right away.