HomeFishDale Pinnock’s Roasted Salmon With Spiced Squash Purée Dale Pinnock shares the recipe for a sumptuously supple roasted salmon with spiced squash purée “This is a lovely looking dish, with deep, warming flavours and good amounts of that all-important anti-inflammatory omega 3.” Ingredients 1 teaspoon sesame oil 2 teaspoons soy sauce 1 teaspoon honey 1 large salmon fillet 1/2 medium butternut squash, skin-on, chopped 2 teaspoons olive oil sea salt freshly ground black pepper 1 teaspoon ground cinnamon pea shoots, to serve (optional) Method 1 Preheat the oven to 190°C. 2 Mix the sesame oil, soy sauce and honey to make a marinade. Marinate the salmon in it for 30 minutes, turning once if you can. 3 Place the squash into a roasting tray, drizzle with olive oil and a pinch of salt and pepper and roast for around 40 minutes, turning occasionally. 4 Transfer the roasted squash to a food processor. Add 3 tablespoons of water and sprinkle the cinnamon over. Blend to a smooth purée. 5 Meanwhile, place the marinated salmon on a baking sheet and pour the remaining marinade over the top of it. Bake for around 20 minutes, until lightly cooked and the marinade is beginning to caramelise slightly. 6 Spread a generous amount of the squash purée in the centre of the plate and place the salmon fillet on top. Serve with a sprinkle of pea shoots (if using). Recipe courtesy of Dale Pinnock, extracted from Digestion.