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Maple Pecan-Crusted Salmon with Roasted Squash

Maple Pecan-Crusted Salmon with Roasted Squash

Name: Maple Pecan-Crusted Salmon with Roasted Squash
Prep time: 15 min
Cook time: 20 min
Yield: Serves 2

If you favor meals made with seasonal foods, then it’s time for winter squash! A simple pecan and maple crust (with just a dash of heat for balance) is the perfect topping for wild sockeye salmon, all served with slices of roasted delicata squash. Because it’s closely related to summer squashes, delicata’s yellow and green striped skin is thin enough to leave on, making it quick, easy and colorful. Roasted wild salmon comes to life with a simple crust made with equal parts pecans and panko bread crumbs — or gluten-free crumbs — plus a bit of country-style mustard, maple syrup and a dash of cayenne to balance the sweetness of the pecans and maple syrup. Nutritionally, this is also a powerhouse meal, chock-full of omega-3s and vitamin D from the sockeye, fiber, vitamins A, C and B6 and antioxidant carotenoids from the squash, and antioxidants plus vitamin E from the pecans. Our recipe calls for wild Alaskan sockeye salmon fillet portions, but you could use any species of wild salmon you happen to have. If you don’t like spicy fare, you can omit the cayenne. But it does nicely balance the sweet elements of the crust without adding too much heat. Side dishes that offer complementary colors and textures include roasted green cauliflower, asparagus or brussels sprouts.

Maple Pecan-Crusted Salmon with Roasted Squash

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Ingredients

2 Vital Choice wild sockeye salmon fillets (6 ounces each), thawed
1 tablespoon Vital Choice organic extra-virgin olive oil
Parchment paper for roasting pan
1 medium delicata squash
1 tablespoon butter, melted
¼ cup panko bread crumbs, gluten-free chickpea crumbs or rice crumbs
¼ cup pecans, chopped
1 teaspoon country-style Dijon mustard
1 teaspoon maple syrup (can substitute honey or molasses)
Salt and pepper to taste
Pinch (or 3) of cayenne

Instructions

Preheat the oven to 425ºF and position the oven rack in the top third of the oven. Line a baking sheet with parchment paper.
Slice the squash into ¼-inch thick rounds using a sharp knife. Using a spoon or small cookie cutter, remove the seeds from the center of each ring.
Toss the delicata rings in olive oil and spread evenly over 2/3 of the parchment paper, leaving room for the salmon pieces later.
Sprinkle the squash with a pinch of salt and roast for 10 minutes. While the squash roasts, add the melted butter, panko, pecans, country-style mustard and maple syrup to a medium bowl and stir to combine. Season to taste with cayenne pepper, salt and pepper.
After 10 minutes, gently turn the squash rings and add the salmon pieces to the parchment, then top each portion with half of the maple pecan topping.
Roast an additional 10 minutes or until the salmon is just cooked through (check after 7 minutes to avoid overcooking) and the squash and the maple pecan crust are both lightly browned.

Serves: Serves 2