Dale Pinnock’s Roasted Salmon With Spiced Squash Purée

Dale Pinnock Salmon

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.”

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)

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

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