This light, bright salad is the best, you guys! Its no secret that I love Asian flavours. It’s also no secret that I love seafood and so this is the perfect marriage of both!
Hope you like it!
How to make Glazed Salmon Over Asian Butternut Squash Salad
- 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
Place a baking sheet on rack in upper third of oven; preheat broiler to high. Once hot, carefully remove baking sheet from oven; place squash, onion, and lemon (cut side down) on baking sheet. Broil until charred, 7 to 8 minutes. Let cool; squeeze juice from lemon halves into a small bowl.
Whisk together olive oil, vinegar, maple syrup, mustard, orange zest, 1 teaspoon lemon juice, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a medium bowl; set aside.
Heat canola oil in a large nonstick skillet over medium-high. Sprinkle salmon flesh with remaining 1/4 teaspoon pepper and remaining 5/8 teaspoon salt. Cook salmon, skin side down, until skin is crisp, 3 to 4 minutes. Flip fillets; cook 2 to 3 minutes.