Don't have an account?
Click HereIf you favor meals made with seasonal foods, then it’s time for winter squash! A simple pecan and maple crust (with just a dash of heat for balance) is the perfect topping for wild sockeye salmon, all served with slices of roasted delicata squash. Because it’s closely related to summer squashes, delicata’s yellow and green striped skin is thin enough to leave on, making it quick, easy and colorful. Roasted wild salmon comes to life with a simple crust made with equal parts pecans and panko bread crumbs — or gluten-free crumbs — plus a bit of country-style mustard, maple syrup and a dash of cayenne to balance the sweetness of the pecans and maple syrup. Nutritionally, this is also a powerhouse meal, chock-full of omega-3s and vitamin D from the sockeye, fiber, vitamins A, C and B6 and antioxidant carotenoids from the squash, and antioxidants plus vitamin E from the pecans. Our recipe calls for wild Alaskan sockeye salmon fillet portions, but you could use any species of wild salmon you happen to have. If you don’t like spicy fare, you can omit the cayenne. But it does nicely balance the sweet elements of the crust without adding too much heat. Side dishes that offer complementary colors and textures include roasted green cauliflower, asparagus or brussels sprouts.