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Seared Salmon with Smoky Squash Salad

Seared Salmon with Smoky Squash Salad

 
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Seared Salmon with Smoky Squash Salad

Recipe: Seared Salmon with Smoky Squash Salad – For 12 servings

Ingredients

SEARED SALMON

  • 2 cloves garlic, minced
  • ¼ cup

     maple syrup (85 g)

  • ¼ cup

     lemon juice (60 mL)

  • ¼ cup

     olive oil (60 mL)

  • salt, to taste
  • pepper, to taste
  • 6 oz

     salmon fillet, 6 fillets, skin on, patted dry (170 g)

  • 2 tablespoons

     canola oil

SMOKY SQUASH SALAD

  • 15 oz

     chickpeas, 2 cans, drained, rinsed and dried(425 g)

  • ½ cup

     olive oil, divided(120 mL)

  • 1 tablespoon

     smoked paprika

  • 1 tablespoon

     ground turmeric

  • 1 teaspoon

     black pepper, plus more to taste

  • 1 tablespoon

     ground cumin

  • 1 teaspoon

     salt, plus more to taste

  • ½ teaspoon

     cayenne

  • ¼ teaspoon

     cinnamon

  • 1 butternut squash, peeled and cubed
  • 3 sweet potatoes, peeled and cubed
  • ½ cup

     tahini (120 mL)

  • ¼ cup

     maple syrup (85 g)

  • 3 cloves garlic, finely minced
  • ½ cup

     lemon juice(120 mL)

  • 1 lb

     kale, stemmed and sliced (455 g)

  • 2 cups

     barley, cooked(400 g)

  • 2 shallots, thinly sliced
  • ½ cup

     chopped pecans, toasted (60 g)

Preparation

  1. Preheat the oven to 425°F (220°C).
  2. In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.
  3. Brush the marinade over the salmon fillets. Cover with plastic wrap and marinate in the fridge for 1 hour.
  4. In a medium bowl, combine the chickpeas, 2 tablespoons of olive oil, the smoked paprika, turmeric, pepper, cumin, salt, cayenne, and cinnamon. Toss to combine. Set aside.
  5. Add the butternut squash and sweet potatoes to a baking sheet. Season with salt and pepper and drizzle with 2 tablespoons of olive oil. Bake for 1 hour, or until the vegetables are soft.
  6. Pour the spiced chickpeas onto a second sheet pan and spread out into an even layer. Toss to coat. Bake for 40 minutes, or until chickpeas are browned and crispy.
  7. In a liquid measuring cup or small bowl, combine the tahini, maple syrup, garlic, lemon juice, remaining ¼ cup of olive oil, salt, and pepper. Whisk well.
  8. In a large bowl, add the chopped kale, roasted squash and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.
  9. 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.
  10. Arrange the salad on a platter and top with the seared salmon.
  11. Enjoy!

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