Orange-glazed Salmon with Fennel, Roasted Butternut Squash and Feta
Authorkaren@myhealthylife.meCategoryFishWe eat a lot of salmon in our house and this would be one of my favourite recipes. Try it, and let me know what you think. I'm sure you won't be disappointed.
Preheat oven to 220°C. Line an oven tray with baking paper.
Toss butternut squash, zucchini, orange zest, and fennel seeds on a prepared tray with a spray of oil. Season with salt and pepper and roast for about 15 minutes, until butternut squash is tender and starting to caramelise. Turn once during roasting.
Combine orange juice, honey and vinegar in a small bowl and set aside. Pat salmon dry with paper towels, remove any remaining bones and cut into 2-3 pieces. Season on all sides with salt and pepper.
Heat a drizzle of olive oil in a large frypan on medium heat. Cook salmon, skin-side-down, for about 4 minutes, until skin is crispy. Flip and cook a further 2 minutes for medium-rare, or cook longer to suit your taste. Set aside and cover to keep warm.
Wipe pan clean with paper towels and return to medium heat. Add orange glaze mix and allow to bubble and reduce for about 2 minutes, until it is the consistency of maple syrup. Remove pan from heat, add salmon and toss gently to coat in the glaze.
Once butternut squash is tender, remove from oven, sprinkle over almonds and roast for a further 5 minutes, until almonds are golden brown and butternut squash and zucchini are cooked through. Remove tray from oven, sprinkle over feta and rocket and toss to combine.
Divide fennel roasted butternut squash and feta between plates, top with orange-glazed salmon and spoon over any remaining glaze.
Ingredients
Directions
Preheat oven to 220°C. Line an oven tray with baking paper.
Toss butternut squash, zucchini, orange zest, and fennel seeds on a prepared tray with a spray of oil. Season with salt and pepper and roast for about 15 minutes, until butternut squash is tender and starting to caramelise. Turn once during roasting.
Combine orange juice, honey and vinegar in a small bowl and set aside. Pat salmon dry with paper towels, remove any remaining bones and cut into 2-3 pieces. Season on all sides with salt and pepper.
Heat a drizzle of olive oil in a large frypan on medium heat. Cook salmon, skin-side-down, for about 4 minutes, until skin is crispy. Flip and cook a further 2 minutes for medium-rare, or cook longer to suit your taste. Set aside and cover to keep warm.
Wipe pan clean with paper towels and return to medium heat. Add orange glaze mix and allow to bubble and reduce for about 2 minutes, until it is the consistency of maple syrup. Remove pan from heat, add salmon and toss gently to coat in the glaze.
Once butternut squash is tender, remove from oven, sprinkle over almonds and roast for a further 5 minutes, until almonds are golden brown and butternut squash and zucchini are cooked through. Remove tray from oven, sprinkle over feta and rocket and toss to combine.
Divide fennel roasted butternut squash and feta between plates, top with orange-glazed salmon and spoon over any remaining glaze.
