Maybe you are not a big fan of squash, but trust me when I say that this recipe is worth it. Especially if you like salmon (which who doesn’t?). The glaze on the fish can be made with any sauce that you prefer and we are using soy sauce for our recipe which pairs nicely with the wok-seared vegetables. It’s quick to make and sure to please everyone at your table!
How to make this dish
The first bite of the salmon was heavenly. It had a perfect balance between sweet and savory flavors, without being too salty or over powering with ginger. The glaze gave it just enough sweetness to make me want seconds for dessert!
I loved that this dish is healthy as well, with lots of veggies on top of an Asian-inspired salad – making it not only tasty but nutritious as well. Coming in at under 500 calories per serving makes this one delicious meal I’ll be sure to include into my weekly rotation. And guys – trust me when I say you can’t go wrong if you try this recipe tonight!
- 1(8-ounce) head broccoli, cut into 2-inch pieces
- 6ounces shiitake mushrooms, stems removed
- 2medium carrots, cut into 1-inch pieces
- 1small red onion, cut into 1/2-inch wedges
- 2cups sugar snap peas
- 1tablespoon olive oil
- 1-1/4pounds fresh salmon fillet
Step by step Cooking Instructions
- Preheat a grill pan over medium-high heat. Cut broccoli, mushrooms, carrots and red onion into bite size pieces. Toss in olive oil to coat vegetables and season with salt and pepper – cook for about five minutes until the vegetables are tender but crisp still (watch carefully that they do not get too brown). Add snap peas to the vegetable mixture on the pan, stirring occasionally so it cooks evenly.
- Meanwhile preheat an oven broiler or oven grill to high heat…then place salmon fillets onto cooking racks and brush with glaze while under hot direct flame of your stove top element (grill), set timer for four minutes per side before turning them over again; you can also use maple syrup as a glaze for your salmon if desired.
- Once the salmon is cooked, remove from heat and place onto a large baking sheet lined with foil – broil or grill until glazed. Add toasted sesame seeds on top of the fish before serving (or sprinkle them in as garnish). Stir together all ingredients for Asian Butternut Squash Salad then divide into four bowls; serve butternut squash salad alongside salmon fillets that have been sprinkled with sesame seeds over each piece. Enjoy! 🙂
Tips and tricks to making the perfect Glazed Salmon Over Asian Butternut Squash Salad:
- Cooking the salmon in a cast iron skillet over high heat is key to getting the perfect sear.
- Use your favorite Asian sauce like soy, teriyaki or oyster sauce for an easy and flavorful glaze. For this recipe we recommend using honey as our sweetener of choice.
- Make sure you have plenty of butternut squash on hand so that you can make salads all week long!
I hope you enjoyed this recipe as much as my family did! It’s been a while since we’ve had salmon, and it was so delicious. The mixture of the butternut squash with the cilantro-lime vinaigrette paired perfectly with the rich flavor of the fish. If you’re craving something light yet filling, make sure to give this dish a try soon! You can also read more similar recipes on my blog by clicking here or scrolling down below for some other great ideas. Bon Appetit!
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