Salmon w/Roasted Squash + Ras al Hanout Apricot Almond Rig

Name: Salmon w/Roasted Squash + Ras al Hanout Apricot Almond Rig
Ingredients: Neutral oil; 1 side of salmon or four 5 oz [150 g] fillets; 1 to 2 delicata or acorn squash, cut into wedges or half-moons and roasted until tender; 2 cups [400 g] boiled or sprouted buckwheat; 1 cup [225 g] Ras el Hanout Apricot Almond Rig; 1 to 2 delicata or acorn squash, cut into wedges or half-moons and roasted until tender; Salt and pepper; 1 side of salmon or four 5 oz [150 g] fillets; 2 cups [400 g] boiled or sprouted buckwheat; Salt and pepper

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

Ingredients

Neutral oil
1 side of salmon or four 5 oz [150 g

Fish course
Preserve
Pescatarian
Gluten-free

Method

Heat a large frying pan over medium-high heat. Add a glug of oil. Season the salmon liberally with salt and then sear it, skin-side down, until golden and crispy, 4 to 5 minutes. Flip and cook until medium or medium rare, 2 to 3 minutes more.

To serve, spoon the cooked buckwheat onto a plate or serving platter, pile up the roasted squash next to t