Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2014 > 01 > 20140105_214405_seared-salmon-and-roasted-kabocha-squash.html

Seared Salmon and Roasted Kabocha Squash Sunday, January 05, 2014, 09:44 PM

/posts/2014/01/20140105_214405_seared-salmon-and-roasted-kabocha-squash.html
/_id/20140105214400

I made dinner for me, Meredith and Emily. First, I made seared salmon using roughly my usual technique. I didn't have cast-iron so I used a stainless steel pan and I added a bit of coconut oil. I took them out of the oven a bit too soon making it slightly undercooked but still very good. Also, the skin came off a bit in the pan as you can see (they are a bit broken). I then took the skins and fried them in the leftover coconut oil and they came out really crispy and good. I could have probably done with less coconut oil (or none).

And I made a Kabocha squash. I followed the instructions from NomNomPaleo, but really, all I did is as follows. I cut the squash into wedges with the skin on. Then pam the squash and the tray and sprinkled it with salt and pepper. I cooked it for 30 minutes at around 400 flipped at the 15 mark. However, the temperature was probably not exact since the oven isn't exact and I upped it at the end for the salmon.

On Emily's suggestion, I ate the whole thing, skin and all! It was so good. The squash had an amazing flavor and the skin was even really good! I would do this again. It was also so simple!

Original Wordpress ID and Date: 7062, 2014-01-05_214405

Tags: pescatarian, salmon, squash