Serves: 4
Prep: 25 minutes Cook: 30 minutes
Sweet Heat Glazed Salmon with Acorn Squash
Directions
Preheat oven to 425F.
Toss the sliced acorn squash and red onions with fresh thyme and extra virgin olive oil and place on a lightly greased sheet tray lined with parchment. Roast in preheated oven for about 20-25 minutes, until soft and tender with slight charring on corners.
For the glaze, combine brown sugar, Dijon mustard, garlic powder, paprika, salt, and black pepper in a bowl. Set aside.
In a medium bowl, combine apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper. Drizzle in extra virgin olive oil to create the vinaigrette. Toss with kale.
Heat a sauté pan over medium high heat. Pat salmon dry with a paper towel and season lightly. Add oil to the pan. Place salmon fillets down and sear until a crust has formed. Flip and brush top with sweet heat mixture. Cook until the internal temperature reaches 145F. Remove from pan and brush with sweet heat glaze.
To serve, spoon a bed of onions and squash on the bottom of the plate. Top with salmon and garnish with kale salad. Enjoy!
Ingredients
4, 6 oz portions AquaBounty salmon fillets (skin off)
1/4 cup brown sugar
2 Tbsp Dijon mustard
2 tsp garlic powder
1 tsp cayenne
1 tsp Worcestershire sauce
1 Tsbp lemon juice
1/2 tsp paprika
2 tsp kosher salt
1/2 tsp black pepper
1 each acorn squash, cut in wedges
1 each red onion, quartered
1 Tbsp thyme, fresh, chopped
1/4 cup extra virgin olive oil
2 cups kale, chiffonade
1/2 cup extra virgin olive oil
2 Tbsp apple cider vinegar
1 tsp lemon juice
1 tsp Dijon mustard
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