Our last butternut squash recipe of the week shreds the squash into spaghetti like noodles for an Asian Butternut Salad using my trusty sprializer. If you haven’t added this little tool to your kitchen, I highly recommend it. It’s such a great way to creatively turn veggies into new dishes. Plus, this Glazed Salmon over Asian Butternut Squash Salad recipe packs a helpful healthy punch replacing pasta.
We made this dish over the summer for one of the dinner’s we did at Shane’s Restaurant here in town and after the dinner, I had a couple people ask for the recipe. Here’s the same recipe, Glazed Salmon over Asian Butternut Squash Salad, remade just a bit with a couple healthy alternatives. I replaced the brown sugar in the glaze with coconut sugar and used liquid aminos in place of soy sauce. Feel free to do the same or use what you have on hand/prefer taste wise.
I hope everyone has a fantastic weekend!
Glazed Salmon over Asian Butternut Squash SaladSERVES 4 PrintDownload
- 4, 4 oz portions of salmon
- 1/2 cup coconut sugar (can use brown sugar)
- 1/3 cup liquid aminos (or soy sauce)
- 2 Tbsp of honey
- 2 Tbsp of Hoisin sauce (or your favorite barbecue sauce)
- 2 Tbsp of fresh, grated ginger
- juice of 2 limes
- 1 clove of garlic, minced
- 1/2 tsp of dried pepper flakes
- Asian Butternut Squash Salad :
- (serves 4)
- 1 butternut squash
- 1/2 cup loosely packed chopped fresh cilantro
- 2 green onions, sliced
- 1/3 red bell pepper, diced
- 1/4 cup roughly chopped peanuts
- 1/3 cup edamame beans
- Peanut Dressing :
- (serves 4)
- 1/4 cup creamy peanut butter
- 3 Tbsp of liquid aminos or soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp grated fresh ginger
- 2 Tbsp honey
- 1 Tbsp Sriracha sauce
- 1 Tbsp sesame oil
- zest and juice of 1 lime
- Glazed Salmon :
- Place the sugar, soy sauce, honey, hoisin sauce, ginger, red pepper flakes, garlic and lime juice in a medium saucepan. Bring the mixture to a boil, reduce the heat to medium and cook for 15-20 minutes until a glaze forms. Set aside.
- Preheat the oven to 350.
- Place the salmon filets on a baking sheet lined with parchment paper. Baste with the glaze and let them sit for about 10 minutes. Cook the fish for about 15 minutes until it's cooked through, basting again with the glaze when you remove them from the oven and before serving.
- Asian Butternut Squash Salad and Peanut Dressing :
- Wash and peel the butternut squash. Cut the squash in half, separating the neck portion from the bottom portion. Using the top, neck portion of the squash, attach it to the spiralizer. Spiral the squash through the blade that creates spaghetti like strands.
- Bring a stock pot of water to a boil and add the strands of squash. Cook for 3-5 minutes until crisp tender. Drain and place in a mixing bowl.
- While the squash is cooling, prepare the dressing. Combine the peanut butter and remaining dressing ingredients in a bowl. Mix together well.
- Toss the butternut squash with the peanut dressing. Next, add in the chopped cilantro, green onions, bell pepper, peanuts and edamame. Gently toss to combine.
- Divide the salad among four shallow bowls or plates and top with a portion of salmon.