Prep time: 45 minutes plus 1 hour marinating
Cook time: 60 minutes
This is a moist and tasty salmon fillet with a spicy, sweet golden-brown glaze. The squash cooks until soft in the center and slightly crispy on the outside, creating an earthy and satisfying complement to the salmon. And the bright-green, crisp beans are a sweet
Fish: Place the apple juice in a small pan. Bring to a boil over high heat and reduce by about
half. When reduced, set aside to cool.
Place the salmon in a single layer in a shallow baking dish.
In a small bowl, stir together the cooled apple juice reduction, tamari, sesame oil, agave
nectar, garlic, ginger, and red chili paste. Pour the marinade over the salmon and
refrigerate for about 1 hour.
Preheat the oven to 450 degrees F.
Before roasting the salmon, pour the excess marinade off the fish into a small pan.
Bring the excess marinade to a boil over high heat. Cook until reduced by half, about 7
Place the salmon in the oven and cook for about 7 minutes. Brush salmon with the
reduced marinade and continue cooking for about 7 more minutes, until golden brown
and cooked through. Before serving, brush again with the marinade and garnish with the
scallions and lime wedges.
Squash: Preheat the oven to 400 degrees F.
Place the squash, shallots, rosemary, thyme, salt, pepper, and 3 tablespoons of the extravirgin
olive oil on a large baking sheet. Stir to coat the squash and shallots with the olive
oil and seasonings.
Cut the garlic across the top to remove the top third of the bulb. Drizzle the exposed
garlic with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with salt and
pepper. Wrap the garlic bulb in aluminum foil and place on the baking sheet with the
Place the baking sheet in the oven and roast for 20 minutes. Stir the squash and continue
baking for another 20 to 25 minutes, until the squash is soft and lightly browned.
Remove the garlic from the aluminum foil. Squeeze the individual cloves from the skin
and stir them into the squash.
Beans: Bring a large pan of salted water to a boil. Drop in the trimmed beans. Cook for about 1
to 2 minutes, until crisp-tender. Drain and immediately place in a bowl of ice water to
cool. Drain and pat dry (this can be done ahead or while the onion is cooking).
Heat the extra-virgin olive oil in a large skillet over medium heat. Add the onion, salt,
and pepper. Cook the onion for 10 to 15 minutes or until translucent. Stir in the garlic and
continue to cook for about 20 minutes, until the onions are golden brown. Cover and
reserve until ready to serve.
Just before serving, add the green beans to the onion. Warm thoroughly over medium
heat and adjust seasonings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1174g)|
|Recipe Makes: 4|
|Calories from Fat: 614 (44%)|
|Amt Per Serving||% DV|
|Total Fat 68.2g||91 %|
|Saturated Fat 14.3g||71 %|
|Monounsaturated Fat 23.8g|
|Polyunsanturated Fat 18.5g|
|Cholesterol 217.8mg||67 %|
|Sodium 1233.5mg||43 %|
|Potassium 3678.4mg||97 %|
|Total Carbohydrate 107.2g||32 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 92.1g|
|Protein 96.5g||138 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1395
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