Wild Caught Salmon with Autumn Salad

Wild caught salmon isn’t only a summer staple. It can be just as delicious in the cooler months! This recipe pairs baked salmon with a chopped autumnal salad featuring Brussels sprouts, radicchio, apples, and pecans. Savory and satisfying with a crunch!

Serves 6

Prep Time: 20 min

Cook Time: 45 min

Total Time: 65 min

Ingredients:

2 lbs wild sockeye salmon, or sustainably farmed salmon of your choice
2 tbsp Dijon mustard
4 tbsp brown sugar
2 acorn squash, see recipe below for preparation
2 tbsp extra virgin olive oil
6 oz brussel sprouts, trimmed and thinly sliced
1 garlic clove, minced
1 head of radicchio, thinly sliced
5 oz of arugula
2 apples, diced
½ cup pecans, roughly chopped
6 oz feta crumbles

Roasted Acorn Squash

2 acorn squash
2 tbsp extra virgin olive oil
2 tsp pure maple syrup
2 tsp ground cinnamon
½ tsp ground allspice

Apple Cider Vinaigrette

⅓ cup extra virgin olive oil
¼ cup apple cider vinegar
2 tsp Dijon mustard
½ tsp pure maple syrup
½ tsp salt
¼ tsp freshly ground black pepper

Instructions:

Heat oven to 375 degrees.
Cut acorn squash in half and scoop out the seeds. Flip the acorn squash cut side down, and make 1 inch horizontal cuts across the acorn squash, creating slices.
Place the acorn squash slices on a baking sheet. In a small bowl, combine extra virgin olive oil, maple syrup, ground cinnamon, and ground allspice. Brush liberally on the acorn squash on both sides. Roast in the oven for 30 minutes until slices are soft. Cool until able to handle, and then peel the acorn squash skins off. Cut the squash into cubes, and keep warm until ready to toss into the salad.
While the squash is cooking, heat 2 tbsp olive oil in a large skillet over medium high heat. Add the garlic and saute for one minute, then add the thinly sliced brussel sprouts. Continue to saute for 7 minutes until the brussel sprouts begin to soften but still have some bite to them. Salt and pepper to taste. Transfer the brussel sprouts to a large glass bowl and allow to cool slightly.
After the squash is done cooking, turn the oven up to 400 degrees. Place the salmon in a shallow baking pan lined with a Silpat mat or aluminum foil. Spread Dijon mustard over the salmon, then lightly pack the brown sugar on top of the mustard. Salt and pepper the fish, then bake in the oven for 12 minutes or until the fish is cooked through.
Using a toaster oven or a small saute pan, toast the pecans until they are fragrant and brown. Set aside to cool.
In a small bowl, combine ⅓ cup of olive oil, ¼ cup apple cider vinegar, 2 tsp Dijon mustard, ½ tsp maple syrup, salt and pepper, and whisk to combine. Set aside.
In the large bowl containing brussel sprouts, add sliced radicchio and arugula and toss to combine. Add in the warmed acorn squash, diced apples, apple cider vinaigrette, toasted pecans (reserving a handful for garnish) and feta crumbles, and toss to combine. Plate the salad and place the cooked salmon on top of the salad. Garnish with any leftover toasted pecans.