Teriyaki Salmon and Delicata Squash

  • Yield : 4 servings
  • Cook Time : 35m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    17 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    73 milligrams
  • Sodium

    890 milligrams
  • Carbohydrate

    54 grams
  • Fiber

    2 grams
  • Protein

    38 grams
  • Sugar

    7 grams


  • 2 delicata squash, halved lengthwise, seeded and sliced into 1/2-inch-thick half moons
  • 2 tablespoons vegetable oil
  • 2 teaspoons sesame seeds
  • Kosher salt and freshly ground pepper
  • 1 cup white rice
  • 4 skinless salmon fillets, preferably wild (5 to 6 ounces each)
  • 1/4 cup teriyaki cooking sauce
  • 2 scallions, thinly sliced


Step 1

Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the squash with the vegetable oil, 1 1/2 teaspoons sesame seeds and a generous pinch of salt and pepper on a baking sheet. Roast until tender, about 20 minutes.

Step 2

Meanwhile, cook the rice as the label directs. Toast the remaining 1/2 teaspoon sesame seeds in a small skillet over medium-high heat until browned, 2 to 3 minutes. Pour into a small bowl. Brush the salmon with 2 tablespoons teriyaki sauce and set aside for 5 minutes.

Step 3

Remove the squash from the oven and turn on the broiler. Push the squash around on the baking sheet to make 4 open spots, then add the salmon fillets. Season the salmon lightly with salt and pepper. Broil until the fish is just cooked through and the squash is lightly browned, 4 to 8 minutes, depending on the thickness of the fish.

Step 4

Stir half the scallions into the rice and divide among plates along with the salmon and squash. Spoon the remaining 2 tablespoons teriyaki sauce over the salmon and sprinkle with the remaining scallions and toasted sesame seeds.

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