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Emma's Molasses-Ginger Salmon with Roasted Acorn Squash & Pomegranate

December 18, 2017

[[ recipeID=recipe-9l4r21is9, title=EMMA'S MOLASSES-GINGER SALMON WITH ROASTED ACORN SQUASH & POMEGRANATE ]]

wild salmon portions cast iron

1 comment

The Salmon w Molasses Ginger glaze and Squash is an awesome recipe. Made it with Keto portions. Thanks! Merry Christmas!

MaryAnne Steinert 01-05-2021

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EMMA'S MOLASSES-GINGER SALMON WITH ROASTED ACORN SQUASH & POMEGRANATE

Our friend Emma Frisch shared this recipe; we look forward to devouring her upcoming cookbook, Feast by Firelight!

You can substitute the acorn squash with any other squash, like butternut or pumpkin; if you cut it into smaller pieces, it will cook even faster.

Servings: 4

Keywords:

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hours 5 mins

Ingredients

Instructions

Ingredients

2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons molasses
2 teaspoons grated ginger
1/2 teaspoon sea salt
10 turns of the pepper mill

FOR MAIN DISH

2 acorn squash, peeled and cut into 1/4-inch cubes (about 7 cups)
1 yellow onion, thinly sliced (about 1 1/2 cups)
4 tablespoons olive oil
1 teaspoon sea salt
20 turns pepper mill
2 portions Wild Alaska Sockeye Salmon, thawed
1/4 cup pomegranate arils
1/4 cup parsley leaves (optional)

Instructions

Preheat oven to 400 degrees Fahrenheit and position one rack in the middle and another in the top third of the oven.
To prepare the glaze, in a small bowl, whisk together the olive oil, apple cider vinegar, molasses, grated ginger, salt, and pepper.
Add cubed squash, onions, 3 tablespoons of the olive oil, salt, and pepper to a rimmed baking sheet. Toss with your hands to coat the squash with oil and seasoning. Roast on the middle rack for 30 minutes, until onions begin to caramelize and squash is soft. After 30 minutes, toss the squash with a spatula and continue roasting for 15 minutes.
Transfer the salmon to a shallow dish with the glaze. Flip the salmon, coating both sides with the glaze and refrigerate. Allow to marinate for 10 minutes.
Add the remaining 1 tablespoon olive oil to a well-seasoned 10-inch cast iron skillet and heat over medium. When hot, add the salmon to the pan skin-side down and pour the glaze from the glaze over top. Allow to sizzle for one minute on the stovetop, then transfer the pan to the top rack in the oven for 10 minutes, while the squash finishes cooking. The glaze will reduce into a beautiful, tangy, sticky sauce. To double check if the salmon is ready, see if it flakes away easily with a fork.
I love serving this dish right in the cast iron pan! Scatter the roasted squash around the salmon portions and sprinkle the pomegranate arils and optional parsley over top. Just be sure to warn fellow eaters that the serving pan is piping hot! Best if you dish out portions yourself, using an oven mitt to hold the handle.