Miso Salmon with Acorn Squash
Prep:
|
Cook:
45 minutes
4 servings
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Ingredients
1 acorn squash
1 TBSP extra-virgin olive oil
salt and pepper to taste
4 salmon filets
2 TBSP lemon juice
3 TBSP mild yellow miso paste (refrigerated, not any other)
¼ cup sesame oil
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1 acorn squash
1 TBSP (15 ml) extra-virgin olive oil
salt and pepper to taste
4 salmon filets
2 TBSP (30 ml) lemon juice
3 TBSP (45 ml) mild yellow miso paste (refrigerated, not any other)
60 ml sesame oil
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Rating
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Dietary Therapies
IBD-AID P1
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Instructions
- Preheat oven to 400°F (205°C).
- Cut acorn squash in half, drizzle with olive oil and season with salt and pepper.
- Put on pan and roast in oven for 30 minutes.
- Place salmon in a non-stick oven proof pan and set aside.
- In a small bowl, whisk together the lemon juice, miso paste, and sesame oil to make a dressing.
- Drizzle 3 tablespoons of the dressing over salmon and set the remaining dressing aside.
- Bake the salmon for 15 minutes at the same temperature along with squash.
- After squash is done scoop the pulp and mash until smooth.
- Top each salmon filet and acorn squash with extra miso sauce and serve.
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Nutritional Info
Storage
Notes
Used with permission from
UMass Medical School Center for Applied Nutrition
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