Dec 03 2010

Glazed Salmon with Roasted Acorn Squash Salad

Published by at 12:08 am under Salads,Seafoods

Glazed Salmon with Roasted Acorn Squash SaladClementine-Autumn Spice Glazed Salmon with Acorn Squash Salad

BBWWB Day 4: On Thursday, I took our typical Sal-sal dish (my husband’s name for salmon and salad), and gave it a surprising, sweet, and seasonal twist. I never grew up with acorn squash nor have I ever eaten it at a restaurant or anywhere for that matter, but I love it’s beautiful curvy shape and its warm fall color, so I decided that I’d make it into a new Sal-sal dish. Once I chose my star ingredient, everything else came together in response to a simple question: what feels warm and orange and fall-like? Maple syrup, clementines, pecans, cinnamon, and nutmeg. And then our Sal-sal came to life just like that, as we stood at the kitchen island exchanging funny anecdotes about work that day.

Salmon and Glaze ingredients:
2lb Salmon
1/4 cup brown sugar
1 tangerine or clementine (zest and juice)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder
1 tablespoon grill seasoning (I use Montreal brand)

Brush glaze over salmon and bake salmon for 20-25 minutes at 325 degrees depending on thickness of salmon.

Salad Ingredients:
Acorn Squash
1/2 red onion
1 seedless cucumber
1/4 cup toasted and chopped pecans
1/4 of shaved Manchego cheese
1/4 cup chopped basil
Any mix of greens (arugula, spinach, etc)
2 tablespoons grade A maple syrup
1/4 cup olive oil and 1 tablespoon for roasted acorn squash
2 tangerines/clementines or 1/4 cup orange juice
1 tablespoon Dijon mustard
Salt and pepper to taste

Cut acorn squash in half through its top and bottom. Scoop out seeds, then slice in 1/2 inch pieces. Toss with 1 tablespoon of olive oil, 1 tablespoon maple syrup, 1 teaspoon crushed red pepper, salt, and pepper. Bake on parchment paper for 20-25 minutes in 375 degree oven. Remove and wait to cool.

Slice cucumber into matchsticks and the red onion thinly. Toss with greens. Add chopped basil and chopped pecans on top, then add the roasted acorn squash, and finally the shaved Manchego cheese. Add dressing before serving.

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