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
Cuisine
American
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.
Sealand Quality Foods
Ingredients
-
4 Pieces of Sealand Norwegian Salmon, unpacked and defrosted
- 1 1/2 teaspoon each salt and pepper
-
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
-
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
-
1 butternut squash
- 1 teaspoon each salt and pepper
- 1/2 cup of hot honey (recipe above)
- 3 Tablespoons oil (avocado to neutral oil)
-
2 cups Arugula
- 1/4 cup walnuts
- 1/2 cup dried cranberries
- 1/3 cup crumbled feta cheese
- Remaining hot honey from above
Hot Honey
Garlic Honey Marinade For Salmon
Butternut Squash
To Serve
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!
