This delicious, baked salmon dinner is loaded with fall flavour and couldn’t be easier. Packed with healthy, omega-3 fats from wild salmon, as well as loaded with vitamin C and A from acorn squash and red cabbage slaw, this dish makes a quick dinner that will also support your immune health throughout the cold and flu season.
- Red Cabbage: an excellent source of vitamin A & C, crucial for maintaining a strong immune system.
- Lemon Juice: vitamin C is a potent antioxidant and helps to maintain a healthy immune system.
- Acorn Squash: contains a lot of antioxidants along with vitamin A, and high levels of vitamin C which are important for healthy immune function.
- Salmon: provides protein, Omega fatty acids and includes Vitamin D which supports your immune system.
(Double for 4 portions)
100g shredded red cabbage
1 small bunch cilantro
4 tbs olive oil
2 tbs maple syrup
1 tbs sherry vinegar
2 tbs orange juice
1 tbs lemon juice
2 tsp grated ginger
1/2 tsp ground cinnamon
450g acorn squash
157g jasmine rice
25g chopped and roasted peanuts
45ml hoisin sauce
12g garam masala
2x 4-6oz salmon filets
Roast the salmon & acorn squash
Preheat the oven to 450F. Pat the salmon filets dry with paper towel. Cut the squash into bite-sized pieces. In a large mixing bowl, combine the squash, 1/2 the hoisin sauce and a drizzle of oil. Season with 2/3 of the garam masala & salt and pepper to taste. On a lined sheet pan, arrange the seasoned squash in a single layer leaving space for the salmon filets. Place salmon filets beside squash. Brush salmon with hoisin sauce and season with salt and pepper to taste. Roast in oven for 10-12 minutes until salmon is flakey. Remove salmon from sheet pan and set aside in a warm place to rest. Stir squash and bake for another 10-12 minutes until tender when pierced with a fork. Remove from oven and set aside in a warm spot.
Cook the Rice
While the salmon and squash roast, in a medium pot, combine the rice, 1 1/2 cups cold water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14-16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork; season with the remaining garam masala and S&P to taste. Set aside in a warm spot.
Make the maple vinaigrette
In a medium bowl, combine the maple syrup, sherry vinegar, orange juice, lemon juice, grated ginger and cinnamon. Slowly whisk in the olive oil until all the ingredients are incorporated. Season with salt and pepper to taste.
Make the slaw and serve
In a large bowl, combine the shredded cabbage, edamame, chopped cilantro, and maple vinaigrette. Combine until cabbage is fully dressed. Season with S&P to taste. Divide the finished rice between your plates. Top the rice with the squash and finished slaw. Place salmon filets on top and garnish with chopped peanuts. Bon appetit!
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