Welcome to a culinary journey that combines the rich flavors of the sea with hearty, earthy ingredients. Our seared salmon with smoky squash salad is a delightful fusion of textures and tastes, with each component adding a unique layer to the culinary tapestry. The succulent salmon fillets, cooked to perfection, pair wonderfully with the robust squash salad, offering a meal that is both satisfying and healthful.
This recipe includes a few ingredients that might not be part of your everyday cooking repertoire. Smoked paprika and tahini, for example, are flavorful additions that can easily be found in the international foods aisle of your local supermarket. The butternut squash and sweet potatoes, while common in many kitchens, are essential to this recipe and should be selected for their firmness and rich color.
Ingredients for Seared Salmon and Smoky Squash Salad
Garlic: A popular allium used for its strong, distinctive flavor.
Maple syrup: A natural sweetener derived from the sap of maple trees.
Lemon juice: Adds a tangy, citrus flavor.
Olive oil: Used for its rich, fruity flavor and health benefits.
Salmon fillet: The star of this dish, chosen for its rich, oily texture.
Canola oil: A versatile oil with a mild flavor, used for searing the salmon.
Chickpeas: A hearty legume that adds protein and fiber.
Smoked paprika: A spice that gives dishes a smoky, savory flavor.
Ground turmeric: A vibrant spice known for its earthy, slightly bitter flavor.
Ground cumin: A warm, aromatic spice that adds depth of flavor.
Butternut squash: A sweet, nutty squash that adds color and texture.
Sweet potatoes: A root vegetable with a sweet, starchy flavor.
Tahini: A paste made from ground sesame seeds, used in the dressing.
Kale: A dark, leafy green packed with nutrients.
Barley: A hearty grain that adds texture and fiber.
Shallots: A type of onion with a mild, sweet flavor.
Pecans: A type of nut that adds a crunchy texture and rich flavor.
One reader, Garrick Rosen says:
This seared salmon with smoky squash salad recipe is a game-changer! The combination of flavors is simply divine. The salmon is perfectly seared, and the smoky squash salad is a delightful surprise. It's a must-try for anyone who loves a healthy and delicious meal.
Mastering the Techniques for Seared Salmon with Smoky Squash Salad
How to marinate the salmon: Combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper in a small bowl. Brush the marinade over the salmon fillets, cover with plastic wrap, and marinate in the fridge for 1 hour.
How to roast the vegetables: Add the butternut squash and sweet potatoes to a baking sheet, season with salt and pepper, then drizzle with olive oil. Bake at 425°F for 1 hour, or until the vegetables are soft.
How to make the tahini dressing: In a liquid measuring cup or small bowl, combine the tahini, maple syrup, garlic, lemon juice, olive oil, salt, and pepper. Whisk well to combine.
How to sear the salmon: Heat the canola oil in a large skillet over medium heat. In batches, sear the salmon skin-side down for 3 minutes, then flip and cook on the other side for 3 minutes.
How to assemble the salad: In a large bowl, add the chopped kale, roasted squash, sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.
How to bake the spiced chickpeas: Pour the spiced chickpeas onto a sheet pan, then spread out into an even layer. Bake at 425°F for 40 minutes, or until the chickpeas are browned and crispy.
How To Make Seared Salmon With Smoky Squash Salad
Treat your taste buds with a tender seared salmon, coated in a maple-lemon juice blend and paired with a savory squash salad, all in one filling dish.
Serves:
Ingredients
For Seared Salmon:
- 2garlic cloves,minced
- ¼cupmaple syrup
- ¼cuplemon juice
- ¼cupolive oil
- salt and pepper,to taste
- 36ozsalmon fillet,6 fillets, skin on, patted dry
- 2tbspcanola oil
For Smoky Squash Salad:
- 30ozchickpeas,(2 cans), drained, rinsed and dried
- ½cupolive oil,divided
- 1tbspsmoked paprika
- 1tbspground turmeric
- 1tspblack pepper,plus more to taste
- 1tbspground cumin
- 1tspsalt,plus more to taste
- ½tspcayenne
- ¼tspcinnamon
- 1butternut squash,peeled, cubed
- 3sweet potatoes,peeled, cubed
- ½cuptahini
- ¼cupmaple syrup
- 3garlic cloves,finely minced
- ½cuplemon juice
- 1lbkale,stemmed, sliced
- 2cupsbarley,cooked
- 2shallots,thinly sliced
- ½cuppecans,chopped, toasted
Instructions
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Preheat the oven to 425 degrees F.
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In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.
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Brush the marinade over the salmon fillets. Cover with plastic wrap, then marinate in the fridge for 1 hour.
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In a medium bowl, combine the chickpeas, 2 tablespoons of olive oil, smoked paprika, turmeric, pepper, cumin, salt, cayenne, and cinnamon. Toss to combine. Set aside.
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Add the butternut squash and sweet potatoes to a baking sheet. Season with salt and pepper, then drizzle with 2 tablespoons of olive oil.
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Bake for 1 hour, or until the vegetables are soft.
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Pour the spiced chickpeas onto a second sheet pan, then spread out into an even layer. Toss to coat.
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Bake for 40 minutes, or until the chickpeas are browned and crispy.
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In a liquid measuring cup or small bowl, combine the tahini, maple syrup, garlic, lemon juice, the remaining ¼ cup of olive oil, salt, and pepper. Whisk well.
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In a large bowl, add the chopped kale, roasted squash, and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.
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Heat the canola oil in a large skillet over medium heat. In batches, sear the salmon skin-side down for 3 minutes, then flip and cook on the other side for 3 minutes.
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Arrange the salad on a platter and top with the seared salmon. Serve, and enjoy!
Nutrition
- Calories: 902.68kcal
- Fat: 41.32g
- Saturated Fat: 6.33g
- Trans Fat: 0.01g
- Monounsaturated Fat: 19.43g
- Polyunsaturated Fat: 11.15g
- Carbohydrates: 98.48g
- Fiber: 19.65g
- Sugar: 20.39g
- Protein: 41.11g
- Cholesterol: 46.78mg
- Sodium: 863.50mg
- Calcium: 224.83mg
- Potassium: 1595.94mg
- Iron: 7.77mg
- Vitamin A: 660.16µg
- Vitamin C: 68.27mg
Pro Tip: Achieving the Perfect Sear on Salmon
When searing the salmon, make sure your pan is hot before adding the fish. This will ensure a nice, crispy skin. Also, don't move the salmon around in the pan. Let it cook undisturbed, this will give it a nice sear and make it easier to flip.
Time-Saving Tips for Preparing This Seared Salmon Recipe
Prep ahead: Marinate the salmon and prepare the chickpeas, dressing, and roasted vegetables the night before. This will save time on the day of cooking.
Multitask: While the salmon is marinating, prepare the chickpeas and roast the vegetables simultaneously to maximize efficiency.
Invest in a good knife: A sharp knife will make chopping and prepping ingredients much quicker and easier.
Use pre-cut vegetables: Consider using pre-cut butternut squash and sweet potatoes to save time on prep work.
Batch cooking: Make extra roasted chickpeas and dressing to use in other meals throughout the week, saving time on future meal prep.
Organize your workspace: Before you start cooking, make sure all your ingredients and tools are easily accessible to streamline the cooking process.
One-pot cooking: Consider using a large skillet to sear the salmon and a sheet pan to roast the vegetables simultaneously, minimizing clean-up time.
Efficient clean-up: As you wait for the salmon to marinate or the vegetables to roast, clean and organize your kitchen to save time after the meal.
Substitute Ingredients For Seared Salmon with Smoky Squash Salad Recipe
salmon fillet - Substitute with arctic char fillet: Arctic char has a similar texture and flavor to salmon, making it a great substitute in this recipe.
canola oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a suitable replacement for canola oil in searing the salmon.
chickpeas - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor, which can work well as a substitute for chickpeas in the smoky squash salad.
smoked paprika - Substitute with chipotle powder: Chipotle powder can provide a smoky and spicy flavor similar to smoked paprika, adding depth to the squash salad.
ground turmeric - Substitute with ground ginger: Ground ginger can add a warm and earthy flavor similar to turmeric, complementing the other spices in the salad.
butternut squash - Substitute with acorn squash: Acorn squash has a similar sweet and nutty flavor to butternut squash, making it a suitable alternative in the salad.
sweet potatoes - Substitute with parsnips: Parsnips have a sweet and earthy flavor that can replace sweet potatoes in the salad, adding a unique twist.
tahini - Substitute with almond butter: Almond butter can provide a creamy and nutty element similar to tahini, enhancing the flavor and texture of the salad dressing.
kale - Substitute with swiss chard: Swiss chard has a similar texture and flavor profile to kale, making it a suitable substitute in the salad.
barley - Substitute with quinoa: Quinoa can be used as a gluten-free alternative to barley, adding a nutty flavor and protein to the salad.
pecans - Substitute with walnuts: Walnuts can provide a similar crunch and nutty flavor to pecans, making them a suitable replacement in the salad.
Elevate Your Plate: Presenting Seared Salmon with Smoky Squash Salad
Elevate the salmon: Gently place the seared salmon fillet on the plate, ensuring it is the focal point of the dish. The salmon should be positioned with precision and care, showcasing its natural beauty and texture.
Artful arrangement of the smoky squash salad: Create a visually stunning arrangement of the smoky squash salad alongside the salmon. Use a ring mold to shape the salad into a perfect round, and delicately place it next to the salmon, ensuring a harmonious balance of colors and textures.
Garnish with finesse: Sprinkle a touch of freshly chopped parsley over the dish for a pop of color and a hint of freshness. This subtle garnish adds a final touch of elegance to the presentation without overpowering the dish.
Incorporate edible flowers: Introduce a few carefully selected edible flowers to the plate for a touch of sophistication and a delicate, natural aesthetic. The vibrant colors and unique shapes of the flowers will add an element of artistry to the overall presentation.
Utilize negative space: Embrace the concept of negative space on the plate to allow the dish to breathe and the components to shine. The strategic use of empty space enhances the visual appeal and draws attention to the exquisite flavors and textures of the dish.
Essential Tools for Crafting the Perfect Seared Salmon Dish
- Food processor: A food processor is a versatile kitchen appliance that can be used for various tasks such as chopping, slicing, shredding, and pureeing ingredients.
- Mixing bowl: A mixing bowl is essential for combining ingredients and mixing marinades or dressings.
- Baking sheet: A baking sheet is used for roasting vegetables and baking the salmon fillets.
- Skillet: A skillet is used for searing the salmon fillets to perfection.
- Liquid measuring cup: A liquid measuring cup is used for accurately measuring and mixing liquids such as the tahini dressing.
- Whisk: A whisk is used for blending and emulsifying the ingredients in the tahini dressing.
- Chef's knife: A chef's knife is essential for chopping and preparing the garlic, butternut squash, sweet potatoes, and shallots.
- Cutting board: A cutting board provides a stable surface for chopping and preparing ingredients.
- Platter: A platter is used for serving the seared salmon with the smoky squash salad.
Storing and Freezing Seared Salmon for Later Enjoyment
- To store leftover seared salmon, let it cool completely before placing it in an airtight container. Refrigerate for up to 3 days.
- The smoky squash salad can be stored in an airtight container in the fridge for up to 4 days. The flavors will meld together and taste even better the next day!
- If you want to freeze the seared salmon, wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- The smoky squash salad does not freeze well due to the high water content in the butternut squash and sweet potatoes. The texture will become mushy upon thawing.
- To reheat the seared salmon, preheat the oven to 275°F (135°C). Place the salmon on a baking sheet and cover loosely with foil. Bake for 15 minutes, or until heated through.
- If you have leftover tahini dressing, store it in an airtight container in the fridge for up to 1 week. It's great as a dip for raw veggies or as a dressing for other salads.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover seared salmon on a baking sheet lined with parchment paper or aluminum foil. Brush the salmon with a thin layer of olive oil to prevent it from drying out during reheating. Bake for 8-12 minutes, or until the salmon reaches an internal temperature of 145°F (63°C).
For a quicker reheating method, use the microwave. Place the seared salmon on a microwave-safe plate and cover it with a damp paper towel. This will help maintain the moisture content of the fish. Microwave on high for 1-2 minutes, or until the salmon is heated through. Be careful not to overheat, as this can cause the salmon to become dry and rubbery.
To reheat the smoky squash salad, transfer it to a large skillet or wok over medium heat. Add a tablespoon of olive oil or water to the pan to prevent the salad from sticking or drying out. Stir the salad occasionally, ensuring that it heats evenly. Cook for 5-7 minutes, or until the butternut squash, sweet potatoes, and chickpeas are warmed through.
If you prefer a cold salad, you can enjoy the leftover smoky squash salad straight from the refrigerator. However, for the best flavor and texture, allow the salad to sit at room temperature for 15-20 minutes before serving. This will help the flavors meld together and make the kale more tender.
To crisp up the roasted chickpeas, spread them out on a baking sheet and place them in a preheated 400°F (200°C) oven for 5-10 minutes, or until they regain their crunchiness. Keep a close eye on them to prevent burning.
When reheating the entire dish, start by warming up the smoky squash salad in a skillet or wok, as mentioned earlier. Once the salad is heated through, push it to one side of the pan and add the seared salmon. Cover the pan with a lid and allow the salmon to steam for 3-5 minutes, or until it's heated through. This method allows you to reheat both components of the dish simultaneously while maintaining their distinct textures and flavors.
Fascinating Facts About Seared Salmon and Smoky Squash Salad
The salmon used in this recipe is an excellent source of high-quality protein and omega-3 fatty acids, which are beneficial for heart health and brain function.
Is Preparing Seared Salmon at Home Cost-Effective?
The cost-effectiveness of this seared salmon with smoky squash salad recipe largely depends on the availability and prices of the ingredients. While salmon and pecans can be pricier, the use of chickpeas, sweet potatoes, and kale offers a balance. The versatility of the ingredients also allows for variations based on seasonal availability and budget. The overall verdict for this recipe would be an 8, considering the nutritional value, flavor complexity, and the potential for leftovers. The approximate cost for a household of 4 people would be around $50-$60, making it a reasonable option for a special dinner.
Is This Seared Salmon Recipe Healthy?
This recipe for seared salmon with smoky squash salad is generally healthy, offering a balanced mix of protein, healthy fats, and fiber-rich vegetables. The salmon provides omega-3 fatty acids, while the chickpeas, squash, and sweet potatoes contribute to the dish's high fiber content. The use of olive oil and tahini adds heart-healthy unsaturated fats. Additionally, the kale and pecans provide vitamins, minerals, and antioxidants.
However, there are a few aspects that could be improved to make the recipe even healthier:
- Reduce the amount of olive oil used in the dressing and for roasting the vegetables to lower the overall calorie content
- Opt for a lower-sodium variety of canned chickpeas or cook them from dried to control the salt content
- Consider using a whole grain like quinoa or brown rice instead of barley for added fiber and nutrients
- Limit the amount of maple syrup used in the marinade and dressing to minimize added sugars
To further enhance the nutritional value of this recipe, you could:
- Add more non-starchy vegetables like bell peppers, zucchini, or cherry tomatoes to the salad for extra fiber, vitamins, and minerals
- Incorporate fresh herbs like parsley, cilantro, or mint to boost flavor without adding calories
- Experiment with different spice blends to reduce the need for added salt or sugar
- Serve the salad with a side of fermented vegetables like sauerkraut or kimchi for gut-healthy probiotics
Editor's Take: Seared Salmon with Smoky Squash Salad Recipe
The combination of seared salmon and smoky squash salad is a delightful balance of flavors and textures. The marinade for the salmon provides a perfect blend of sweetness and acidity, while the smoky chickpeas and roasted vegetables add depth to the dish. The tahini dressing brings a creamy and nutty element that ties everything together. Overall, this recipe offers a harmonious blend of savory, smoky, and sweet flavors, making it a delicious and well-rounded dish.
Enhance Your Seared Salmon with Smoky Squash Salad Recipe with These Unique Side Dishes:
Explore These Delicious Alternatives to Seared Salmon with Smoky Squash Salad
Appetizers and Desserts to Elevate Your Seared Salmon Dining Experience
Why trust this Seared Salmon with Smoky Squash Salad Recipe:
This recipe offers a delightful combination of flavors and textures, ensuring a memorable dining experience. The salmon fillet is marinated in a blend of maple syrup, lemon juice, and olive oil, infusing it with a sweet and tangy essence. The smoky squash salad features roasted butternut squash and sweet potatoes, complemented by spiced chickpeas and a luscious tahini dressing. The use of wholesome ingredients such as kale and pecans adds nutritional value. With meticulous attention to detail and a harmonious balance of flavors, this recipe is a testament to culinary expertise and promises a delightful dining experience.
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