Best 2 Seared Salmon With Smoky Squash Salad Recipe By Tasty Recipes

Seared Salmon With Smoky Squash Salad Recipe by Tasty image

Provided by Matthew Johnson

Categories Dinner

Yield 12 servings

Number Of Ingredients 27

2 cloves garlic, minced
¼ cup maple syrup
¼ cup lemon juice
¼ cup olive oil
salt, to taste
pepper, to taste
6 oz salmon fillet, 6 fillets, skin on, patted dry
2 tablespoons canola oil
15 oz chickpeas, 2 cans, drained, rinsed and dried
½ cup olive oil, divided
1 tablespoon smoked paprika
1 tablespoon ground turmeric
1 teaspoon black pepper, plus more to taste
1 tablespoon ground cumin
1 teaspoon salt, plus more to taste
½ teaspoon cayenne
¼ teaspoon cinnamon
1 butternut squash, peeled and cubed
3 sweet potatoes, peeled and cubed
½ cup tahini
¼ cup maple syrup
3 cloves garlic, finely minced
½ cup lemon juice
1 lb kale, stemmed and sliced
2 cups barley, cooked
2 shallots, thinly sliced
½ cup chopped pecans, toasted

Steps:

Preheat the oven to 425°F (220°C).
In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.
Brush the marinade over the salmon fillets. Cover with plastic wrap and marinate in the fridge for 1 hour.
In a medium bowl, combine the chickpeas, 2 tablespoons of olive oil, the smoked paprika, turmeric, pepper, cumin, salt, cayenne, and cinnamon. Toss to combine. Set aside.
Add the butternut squash and sweet potatoes to a baking sheet. Season with salt and pepper and drizzle with 2 tablespoons of olive oil. Bake for 1 hour, or until the vegetables are soft.
Pour the spiced chickpeas onto a second sheet pan and spread out into an even layer. Toss to coat. Bake for 40 minutes, or until chickpeas are browned and crispy.
In a liquid measuring cup or small bowl, combine the tahini, maple syrup, garlic, lemon juice, remaining ¼ cup of olive oil, salt, and pepper. Whisk well.
In a large bowl, add the chopped kale, roasted squash and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.
Heat the canola oil in a large skillet over medium heat. In batches, sear the salmon skin-side down for 3 minutes, then flip and cook on the other side for 3 minutes.
Arrange the salad on a platter and top with the seared salmon.
Enjoy!

Nutrition Facts : Calories 507 calories, Carbohydrate 67 grams, Fat 22 grams, Fiber 14 grams, Protein 14 grams, Sugar 15 grams

Sesame Seared Salmon Salad image

Provided by Food Network

Time P1DT30m

Yield 1 to 2 servings

Number Of Ingredients 24

4 ounces soy sauce
1 ounce sesame oil, plus more for frying
4 ounces rice wine vinegar
1 orange, juiced
1 (5-ounce) salmon fillet
Nonstick cooking spray
1 ounce black sesame seeds
1 ounce white sesame seeds
4 ounces miso paste
1 tablespoon sesame oil
1 cup rice wine vinegar
3 cups olive oil
1 tablespoon soy sauce
Salt and pepper
1/2 ounce olive oil
1/2 ounce sesame oil
1/2 ounce soy sauce
1 zucchini, cut into julienne
1 yellow squash, cut into julienne
1 carrot, cut into julienne
12 ounces baby field greens
1 plum tomato, sliced
2 ounces toasted cashews
1/2 ounce sweet soy sauce

Steps:

For the salmon: Combine the soy sauce, sesame oil, rice wine vinegar, and fresh orange juice in a shallow dish. Add the salmon and marinate for 24 hours in the refrigerator.
Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
Mix the sesame seeds together. Dredge 1 side of the salmon in the sesame seeds and pan sear the seeded side only. In a saute pan over high heat, add a touch of sesame oil and sear the fillet in the middle of the pan until you smell the sesame seeds cooking, about15 seconds. Flip to the other side and cook for 10 seconds. Transfer to the prepared baking sheet and cook until desired doneness, 6 to 10 minutes.
For the vinaigrette: In a food processor, blend the miso paste with the sesame oil and rice wine vinegar. Slowly add the olive oil, soy sauce, and salt and pepper, to taste.
For the vegetables: In a skillet over medium-high, saute the zucchini, yellow squash, and carrot in the olive oil, sesame oil, and soy sauce for about 45 seconds.
For the salad: In a large bowl, toss the greens with 2 ounces of the miso-soy vinaigrette and arrange on a plate. Place the stir-fried vegetables on top. Sprinkle with the cashews and tomato slices. Arrange the salmon on top and drizzle with a little sweet soy sauce.