Seared Salmon with Pomegranate Salsa, Roasted Delicata Squash, and Caramelized Onions Over Basil-Lime Rice
For the Squash:
Ingredients:
1 Delicata squash
1/2 yellow onion
Juice of 1/2 a lemon (about 2 Tbsp)
2 Tbsp olive oil
2 Tbsp honey
1 tsp black garlic, minced
1/2 tsp ground ginger
1/2 tsp sea salt
1/4 tsp ground black pepper
Heat your oven to 425°F. Cut your delicata squash in half lengthwise and scoop out the seeds (save them so you can clean and roast them later, if desired). Slice the squash into 1/2 in wide half-moons and place in a large roasting pan. Slice your yellow onion very thin and place in the roasting pan with your delicata squash.
In a separate bowl, whisk together your lemon juice, olive oil, honey, black garlic, ground ginger, sea salt, and black pepper. Pour over the delicata and onion mixture and stir until the veggies are fully coated. Spread the squash and onions evenly around the pan, making sure they’re not overly crowded.
Roast for 20 minutes, then give it a good stir. Reduce the heat to 375°F and roast for another 15-20 minutes, until the onions are caramelized and the squash moons are soft. Salt, to taste. Place enough for 1 serving on a plate. Set the rest aside.
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For the Pomegranate Salsa:
Ingredients:
Arils of 1/2 a pomegranate (about 1/4 cup)
Juice of 1/2 a lemon
1 Tbsp olive oil
1 Tbsp chopped fresh dill
1 clove minced garlic
Sea salt
Mix all ingredients together in a bowl, and set aside until ready to use.
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For the Rice:
I tend to have some pre-cooked jasmine rice in my fridge, but I’m not at all against buying prepped rice from the freezer section of your grocery. You’ll want cooked, cooled white rice for this.
Ingredients:
1 cup cooked and cooled white rice
Olive oil
Juice of 1/2 a lime
Handful of basil leaves
Sea salt, to taste
Heat a drizzle of olive oil (a tablespoon or two) in a skillet until it shimmers. Add the cooked white rice, spreading it in the pan so the rice has maximum contact with the cooking surface, and allow it to fry in the oil for a couple minutes, until it begins to crisp up on the bottom.
Squeeze the juice of 1/2 a lime over the top of the rice, tear up the basil leaves and sprinkle them over the top, add a pinch of salt, and flip the rice in sections, allowing the rice to heat through, and the basil to just wilt. Remove from the heat, and plate it alongside your serving of squash.
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For the Salmon:
Ingredients:
1 4oz. salmon filet
Olive oil
Sea Salt
Salt both sides of your salmon. Heat a skillet over medium-high heat and add a drizzle of olive oil, about 1-2 Tbsp, and let it heat up until it shimmers. Add the salmon filet to the pan, skin side down, and allow to cook for about 5 minutes, until the skin is crispy and the flesh begins to cook. Flip the filet and cook for about 3-4 minutes more, until the flesh begins to flake, but is not overcooked.
Place the filet on top of your rice and squash. Top with Pomegranate Salsa.
Enjoy!
