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Japanese-Style Roasted Salmon w/ Kabocha Squash

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Servings: Serves 4

Cook Time: 44 minutes

Prep Time: 0 minutes


2 lb. Kabocha squash, seeded and cut into 1-inch half-moon slices
1 1/2 tablespoon Nature's Place canola oil
1/4 tablespoon Taste of Inspirations Murray River Flake salt or sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoon Minced fresh ginger
3 each Scallions, finely chopped
1/4 cup rice vinegar
1/4 cup reduced-sodium soy sauce
1 1/2 tablespoons Inspirations Garlic Dipping oil
2 tablespoons Nature's Place Organic honey
1 1/2 tablespoon Fresh lemon juice
1/4 cup minced fresh Nature's Place Organic chives, divided
1 1/2 lb. salmon fillet


1. Preheat oven to 425degreesF. Spray a rimmed baking pan with vegetable cooking spray.Place squash slices on the pan and toss with canola oil, salt, and pepper. Roast for 15 minutes.
2. Meanwhile, in a medium bowl mix together ginger, scallions, vinegar, soy sauce, garlic oil, honey, lemon juice, and 3 Tbsp. of the chives. Stir well.
3. Remove squash from the oven and gently turn the slices. Pour half the sauce ontop and roast another 5 minutes.
4. Gently move squash slices off to the sides of the pan. Place salmon fillet in the center. Pour remaining sauce on top of the salmon and roast for 14 to 17 minutes, depending on the thickness of the fillet, until salmon is cooked through.
5. While fish cooks, preheat broiler. After roasting, spoon sauce from the bottom of the pan on top of the salmon and squash and broil for 4 to 7 minutes, or until salmon and squash look nicely glazed and golden brown;watch carefully. Transfer fish to a platter and place squash on either side of the fillet. Sprinkle with remaining 1 Tbsp. chives and serve immediately.
Source: Fresh Magazine September, October 2010

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 590 kcal (29%)
Calories from Fat 297 kcal (0%)
Total Fat 33 g (50%)
Saturated Fat 6 g (30%)
Cholesterol 95 mg (31%)
Sodium 650 mg (27%)
Total Carbohydrates 35 g (11%)
Dietary Fiber 4 g (16%)
Protein 38 g (63%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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