MERMAN'S REVENGE RECIPE
MAPLE BROWN SUGAR SALMON OVER WINTER SQUASH
Tender salmon glazed with maple syrup, brown sugar and Merman's Revenge Lemon Pepper Seasoning, served over roasted butternut squash with garlic, rosemary, walnuts and fresh lemon. A sweet, savory fall seafood dinner.
LET'S COOK
DIRECTIONS
PREHEAT THE OVEN
Preheat the oven to 375°F. Set out a baking dish large enough to hold the squash in an even layer with space to add the salmon later. Prepare a large mixing bowl for tossing the squash and a sealable food-safe bag for coating the salmon.
START THE SALMON MARINADE
Place the salmon in the sealable bag. Add 2 tablespoons of brown sugar, 1 tablespoon of maple syrup, 1 tablespoon of olive oil and about 1 teaspoon of Merman's Revenge Lemon Pepper Seasoning. Close the bag securely and gently move the ingredients around the fish to begin coating it.
FINISH COATING THE SALMON
Add the remaining 1 tablespoon of maple syrup and 1 tablespoon of olive oil to the bag. Add another small sprinkle of Lemon Pepper Seasoning if desired. Seal and gently massage the marinade over the salmon, taking care not to press too firmly on the delicate fish. Refrigerate while preparing and roasting the squash.
PREPARE THE BUTTERNUT SQUASH
Carefully cut the butternut squash into pieces about ¼ inch thick. Use a spoon to remove the seeds and stringy center from the cavity. Transfer the prepared squash pieces to a large mixing bowl. Keep the slices as uniform as possible so they roast at a similar rate.
ADD THE GARLIC, OIL & LEMON
Add the 2 chopped garlic cloves and 2 tablespoons of olive oil to the squash. Thinly slice half a lemon and add the slices to the bowl. Gently toss everything together so the squash is coated with olive oil and the garlic and lemon are distributed throughout the mixture.
ADD WALNUTS & ROSEMARY
Add just under ½ cup of chopped walnuts and 1 tablespoon of finely chopped fresh rosemary. Toss again until the walnuts and herbs are evenly distributed among the squash and lemon slices. Spread the mixture into the prepared baking dish.
ROAST THE SQUASH FIRST
Place the baking dish in the preheated 375°F oven and roast for 20 minutes. This gives the squash a head start before the salmon is added. The pieces should begin softening and taking on color around the edges, while the garlic, lemon, walnuts and rosemary become fragrant.
ADD THE MARINATED SALMON
Carefully remove the baking dish from the oven. Place the marinated salmon on top of the partially roasted squash, arranging the fish in a single layer. Discard the bag and any excess marinade that has been in contact with the raw salmon. Leave some space around the pieces so the heat can circulate.
BAKE UNTIL THE SALMON IS COOKED
Return the baking dish to the 375°F oven for approximately 15-18 minutes. Bake until the salmon is opaque and reaches 145°F at its thickest point. The time may vary with the thickness of the fillet. Check that the squash is fork-tender; if needed, remove the cooked salmon and continue roasting the squash separately.
PLATE THE WINTER SQUASH
Remove the dish from the oven and let the salmon rest briefly. Divide the roasted squash among serving plates, including the garlic, rosemary, walnuts and some of the softened lemon if desired. Spoon over any cooked pan juices for extra flavor.
FINISH WITH MAPLE BROWN SUGAR SALMON
Place the baked salmon over the roasted winter squash and serve warm. The maple-brown sugar glaze brings sweetness to the fish, while the Lemon Pepper Seasoning, fresh rosemary, garlic and lemon add a savory, citrusy contrast.
MADE WITH
LEMON PEPPER SEASONING
Bright lemon and savory pepper balance the maple syrup and brown sugar in this roasted salmon dinner. A little Merman's Revenge Lemon Pepper Seasoning brings the sweet glaze and hearty winter squash together with fresh coastal flavor.
EXPLORE LEMON PEPPER →
GOOD TO KNOW
TIPS FROM
THE MERMAN
HANDLE THE SALMON GENTLY
Seal the marinade bag and work the glaze around the fish rather than squeezing the fillets. This helps the salmon stay intact.
GIVE THE SQUASH A HEAD START
Roast the butternut squash for 20 minutes before adding the salmon. The two-stage bake lets the squash soften without overcooking the fish.
KEEP THE SLICES EVEN
Cut the squash about ¼ inch thick so the pieces roast evenly. Check the salmon with a thermometer and remove it at 145°F.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along as maple-brown sugar salmon and rosemary-roasted butternut squash come together in one delicious fall seafood dinner.
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