Teriyaki salmon with delicata squash
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 530, total fat 17 G., saturated fats 2 G., proteins 38 G., carbohydrates 54 G., fiber 2 G., cholesterol 73 mg, sodium 890 mg, sugar 7 G.
Calories 530, total fat 17 G., saturated fats 2 G., proteins 38 G., carbohydrates 54 G., fiber 2 G., cholesterol 73 mg, sodium 890 mg, sugar 7 G.
Teriyaki salmon is baked in the oven with pumpkin slices and served with steamed rice. This complete Asian-inspired dish is so quick and easy to prepare that you can treat your family even on a weeknight. Its special flavor comes from the teriyaki sauce, which is brushed on the salmon fillets before baking. It's also drizzled over the finished fish on the plate. Grill the salmon pieces on a bed of delicata pumpkin until they're firm and coated with a sticky glaze, then serve with rice and garnished with green onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 delicata squash, halved lengthwise, seeded and sliced 1cm thick.
- 2 tablespoons of vegetable oil
- 2 teaspoons sesame seeds
- 1 cup white rice
- 4 skinless salmon fillets, preferably wild (150-170 g each)
- 1/4 cup teriyaki sauce
- 2 green onions, thinly sliced
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Recipes with similar ingredients: pumpkin, sesame, rice, salmon, teriyaki sauce, green onions
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat to 230°C (430°F). Toss the pumpkin with vegetable oil, 1.5 teaspoons of sesame seeds, and a generous pinch of salt and black pepper. Place on a baking sheet. Bake until tender, about 20 minutes.
- Meanwhile, cook the rice according to package directions. In a small skillet over medium-high heat, toast the remaining 1/2 teaspoon sesame seeds until golden brown, 2-3 minutes. Transfer to a small bowl. Brush the salmon fillets with 2 tablespoons of teriyaki sauce and let sit for 5 minutes.
- Remove the pumpkin from the oven and turn on the broiler. Arrange the pumpkin slices on the baking sheet to form four circles, then add the salmon fillets. Season the fish with a little salt and pepper. Grill until the fish is cooked through and the pumpkin is lightly browned, 4-8 minutes, depending on the thickness of the fillets.
- Stir half the green onions into the rice and divide among the bowls along with the salmon and pumpkin. Drizzle the remaining 2 tablespoons of teriyaki sauce over the fish and sprinkle with the remaining green onions and toasted sesame seeds.
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