baked wild salmon and puréed pumpkin
October 29, 2010 § Leave a Comment
Naturally, I get my desserts and snacking out of the way. Now, it is time for the main dish. I am a big eater of salmon. No sobering warnings of mercury levels have stopped me from over-consuming the stuff. With all the pumpkin cooking in the kitchen, of course I had to concoct some type of purée to compliment my salmon. And compliment it did. I was so stunned, in fact, that I ended up Googling it afterward to see just how many people are catching on to this. Not as many as I had hoped (why is unknown to me), but I’ll give it time. Salmon and pumpkin are a sensational team!
The salmon is sweetened, bringing to mind the same sweetness of teriyaki — the most universal savory sweet salmon dish available. I wanted to call the puréed pumpkin a glaze, but that would be a downright misnomer. I still have no idea what to call this dish, but for now it is what it is…and it is delish!
4 fresh wild salmon fillets
1/2 c roasted pumpkin, puréed
1/4 c brown sugar
1/2 tsp minced garlic
1/4 tsp granulated onion
1/8 tsp salt
1/8 tsp pepper
1. In a small bowl, combine pumpkin purée, brown sugar, garlic, onion, salt, and pepper.
2. In a baking dish, arrange the salmon fillets and generously top with the purée.
3. Bake uncovered at 400°F for 15-20 minutes.