Ready in 45 minutes
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.
Georgeforge 5y agoI was looking for something special to cook with squash for my girlfriend on New Year's Eve. We were both very happy with the result. This receipt was obviously written by someone who knows how to cook. Even the order in which it was written was perfect. In this recepe there are quite a few things going on, yet I found that I was always doing something while something else was cooking. When I was done, all dishes were washed and everything was hot at the same time. We may make this every New Year's Eve!
stevensonmunro 6y ago[I posted this recipe.]