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Hot Honey Garlic Salmon & Roasted Butternut Squash

Embark on a culinary journey with Sealand Quality Foods' Hot Honey Garlic Salmon and Roasted Butternut Squash, a dish that seamlessly blends the warmth of autumn with a hint of spice.

Each piece of our Norwegian Salmon is lovingly marinated in a unique garlic honey mixture, infused with the heat of chilli flakes and the richness of soy sauce, then oven-baked to perfection. Paired with the caramelized, honey-glazed butternut squash, this dish offers a symphony of sweet and spicy flavours.

Served over a bed of fresh arugula and garnished with crunchy walnuts, tart cranberries, and creamy feta cheese, each bite is a celebration of contrasting textures and harmonious flavours.

Hot Honey Garlic Salmon & Roasted Butternut Squash

Rated 4.0 stars by 1 users

Category

Salmon

Servings

4

Prep Time

10 minutes

Cook Time

50 minutes

This dish is a feast for the senses, perfect for those who appreciate the art of combining bold flavors with seasonal ingredients.

Author:

Sealand Quality Foods

Image of Hot Honey Garlic Salmon & Roasted Butternut Squash

Ingredients

4 Pieces of Sealand Norwegian Salmon, unpacked and defrosted
1 1/2 teaspoon each salt and pepper

Hot Honey

1 1/2 cup of Honey
2-3 Tablespoons Chilli flakes (use your favourite type of dried chillies—add more or less to your taste)
1 Tablespoon Apple Cider Vinegar

Garlic Honey Marinade For Salmon

3 Tablespoons butter
3 cloves of garlic, minced
1/2 cup hot honey (recipe above)
3 Tablespoons soy sauce
1/2 teaspoon each salt and pepper
2 Tablespoons fresh thyme (or oregano) minced, or 1 teaspoon dried

Butternut Squash

1 butternut squash
1 teaspoon each salt and pepper
1/2 cup of hot honey (recipe above)
3 Tablespoons oil (avocado to neutral oil)

To Serve

2 cups Arugula
1/4 cup walnuts
1/2 cup dried cranberries
1/3 cup crumbled feta cheese
Remaining hot honey from above

Directions

Preheat the oven to 450 degrees F.
Start by making the hot honey. In a small pot over medium heat, add the honey and chilli flakes.
Use your favourite type of dried chillies, and adjust the amount to your taste.
Bring the honey and chillies to a boil and drop the heat to low allowing the honey to simmer for just a minute.
Turn off the heat and add the vinegar, and mix well. The hot honey is ready and can be stored in a jar at room temperature for up to 60 days.
Have the squash peeled and remove the seeds.
Use two chop sticks at the bottom of a wooden board or surface and place the squash cut side down on the chopsticks.
Use a sharp knife and slice the squash not all the way through, the chopsticks will guide you when to stop.
Slice both halves of the butternut squash and place them on a parchment lined baking sheet.
Brush the squash with hot honey, salt, pepper and drizzle with the oil.
Roast the squash until fork tender—it takes anywhere between 45 minutes-55 minutes.
In meantime, halfway along cooking the squash, start preparing the salmon.
Place the salmon on a parchment lined baking sheet, and season on both sides.
To make the salmon marinade, use a skillet over medium low heat.
Add the butter and garlic, cook them for 2 minutes.
Then add the honey and soy sauce and and cook for 1 minute.
Remove from the heat and add in the herbs.
Drizzle that sauce all over the salmon making sure to brush the sides and coat the salmon as best as you can.
Place the salmon in the oven and cook for 18-20 minutes until cooked through.
When the squash and salmon are cooked, plate them over a bed of arugula.
Brush the squash and salmon with extra hot honey and sprinkle some walnuts, cranberries and some crumbled feta.
Serve and enjoy!

Posted on February 08, 2024

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