orange crush

Bright orange might be my new hot pink. 

I bought my first pair of colored jeans.  In Oompa Loompa orange.  Thank you, H&M, for pushing me over the edge with your $25 colored denim selection.  For a girl with commitment issues (with clothing) and separation anxiety (with money), they really fit the bill.

My trusty yellow highlighter has sprouted legs and walked away from my desk at work.  Really - who took it?  This is what happens during budget cuts, y'all.  BIG problems.  I had to begin reviewing documents with fluorescent orange.  It doesn’t match the rest of my drafts, marred with yellow highlighter and red ink, but I gotta say, I don't hate it.  It really makes those words pop off the page. 

Since this weather is not too cold, I’ve been wearing a baseball cap instead of a fleece headband/earwarmers for long runs.  It is white with orange font and a friendly orange lobster.  I also wear orange noise-cancelling headphones and orange adidas sneakers.  

But it’s not all sunshine and Monarch butterflies.  My skin is going to get an orange glow if I don’t stop eating carrots, golden beets, butternut squash, and sweet potatoes.  And obviously I am not trying to look like Snooki (especially now that she is preggers - do you think her baby will be orange, too?)

Giving these beta carotene superstars the boot is not going to be that easy.  Take this winter squash puree, for instance.  This is the closest thing to candy I’ve tasted recently, and not only is it delicious, but it comes together in a flash.  Just throw sweet roasted squash with freshly grated ginger into the food processor, give it a quick whirl, and perhaps thin it out with a splash of water or milk.  Just be sure to taste as you go – it’s easy to get carried away with the spice.  When I made it for my parents a few weeks ago, even my mom, who shares my affinity for ginger, said that “se me fue la mano un poquito” which means I got a little heavy-handed.  If you don’t like ginger at all, a similar spice like cumin or curry would be awesome, too, or you could even go a more traditional route with nutmeg.  The ginger puree just happens to go swimmingly with fish.  (I swear I just wrote that and didn't even realize I had made a pun until I re-read the sentence.  Seriously, who am I?)  I could have chosen a white fish like halibut or snapper, but I decided to just go for the gusto and round out my orange meal with salmon. 

I should note that I've made this puree with both butternut squash and acorn squash.  You really can't go wrong either way, but if I had to pick favorites, I'd go with butternut squash for taste and acorn squash for ease and utility.  Choose accordingly.

Now, if only my Vitamin A overdose would improve my vision.  I’m still wearing my glasses.

Gingered Squash Puree with Pan-seared Sesame Salmon

For the squash (2-3 servings):
One winter squash, halved and seeded
2 tablespoons olive oil
1 tablespoon butter
2 inches peeled and minced fresh ginger root (about 1 1/2 tablespoons)
2-3 tablespoons half-and-half

1. Preheat oven to 425.  Half the squash and remove seeds. 
2. Place squash skin-side down in a roasting pan.  Drizzle flesh with olive oil and place half a tablespoon of butter inside each of the wells/cavities of the squash.  Cook in the oven until very tender, between 60 and 75 minutes.
3.  Remove from oven and let cool.  When cool enough to handle, remove the skin from the tender squash by scooping out with a spoon or simply peeling away with a knife.
4.  Place squash in food processor with one inch of peeled (I use a paring knife) and grated fresh ginger. 
5.  Puree until smooth and thin with a couple tablespoons of half and half or milk, if necessary.

For the salmon (one serving):
1 salmon filet (4 to 6 ounces)
Salt & pepper
1 teaspoon toasted sesame oil
1 tablespoon gluten-free tamari soy sauce
pinch of red pepper flakes (optional)
1 tablespoon white sesame seeds
Neutral flavored oil, for pan-searing (I use canola)

1.   Place salmon skin side down on a cutting board. With a thin, sharp knife, slip the knife blade between the skin and salmon flesh with the blade facing away from you. Hold the edge of the skin on the board tightly and with your knife blade angles slightly down, slice between the skin and fish all the way to the end. Remove the skin completely.
2.   Season both sides of the fish with salt and pepper. 
3.   Mix soy sauce and sesame oil, and red pepper flakes.  Brush mixture on all sides of the filet.  Allow to sit  for 30 minutes.
4.  Remove salmon from marinade and cover one side with sesame seeds, pressing lightly to adhere.  (It doesn't really matter which side you choose, but for aesthetics I chose to use the side that was previously covered in skin.) 
5.   Heat a non-stick pan over medium heat with a tablespoon of a neutral oil.  When hot, place filets sesame side down.  Cook until sesame seeds are golden and a crust has formed. Gently turn the salmon over and turn heat to low. Cook salmon just a few minutes longer.  Your fish is done when it is firm to the touch but still a little pink in the center.  Timing will depend on the thickness of your filets - my one inch filet was done in about 7 minutes.

P.S.  On the subject of Orange Fever - Go Hoos, Beat FSU.  #HOOpS

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