Seared Salmon With Smoky Squash Salad
Trying to stay healthy, but need need to feed a large crowd?! This big batch squash salad with seared maple salmon is perfect for fall!
Author: The Chef
Cuisine: American
Recipe type: Main dish
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)
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.
- Brush the marinade over the salmon fillets. Cover with plastic wrap and marinate in the fridge for 1 hour.
- 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.
- 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.
- 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.
- 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.
- In a large bowl, add the chopped kale, roasted squash and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.
- 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.
- Arrange the salad on a platter and top with the seared salmon.
- Enjoy!
Watch the recipe video here:
Seared Salmon with Smoky Squash Salad
Trying to stay healthy, but need need to feed a large crowd?! This big batch squash salad with seared maple salmon is perfect for fall! Full Recipe: https://tasty.co/recipe/seared-salmon-with-smoky-squash-salad
Posted by Tasty on Wednesday, September 26, 2018
