baked wild salmon and puréed pumpkin

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.