Teriyaki Salmon and Delicata Squash2013-08-19
- Yield : 4 servings
- Cook Time : 35m
- Ready In : 35m
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This information is per serving.
Saturated Fat2 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
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.
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.
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.
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.