Keta Salmon with Fall Vegetables, Maple Butter, & Sage
Prep: 10 mins | Total: 1 hour
Andria was born and raised in the Chicagoland area and is now one of our cherished members. She’s also a fantastic home-cook. Growing up in a Greek family, her childhood meals were always centered around fresh, healthy ingredients, and of course, loads of olive oil! Andria feels most at home preparing simple meals with seasonal produce at the peak of freshness. This recipe embodies that ethos, combining seasonal (or store-able) winter vegetables and a simple technique that allows the vegetables and salmon to shine.
- 1 lb keta salmon
- 1 butternut squash, peeled, halved, cored, and sliced into ½ inch half moons
- 3 apples, cored, halved, and sliced into ½ inch half moons
- 3 large beets, peeled, halved, and sliced into ½ inch slices
- 1 bunch sage
- ⅓ cup extra virgin olive oil
- salt & pepper
- ½ stick butter, softened
- 1 tbsp maple syrup
- 1 tsp Sitka Salmon Shares Backyard Blend Spice Rub, can be substituted with a blend of equal parts garlic powder, onion powder, chili powder (árbol, if you have it), and salt
Preheat oven to 425°.
Toss squash, apples, beets, sage, olive oil, and salt & pepper together and lay out on a baking sheet. Roast for 30-35 minutes until soft and a little caramelized.
Create maple butter by mixing butter and maple syrup together with ¼ teaspoon salt and set aside.
Season keta with the Backyard Blend spice rub and slather with 1-2 tablespoons of the maple butter.
When vegetables are cooked, place the keta on top of the vegetables flesh side up, and bake 5-10 minutes until the keta is just cooked through.
Melt the remaining maple butter. Serve the keta family style on top of the roasted vegetables, and drizzle the melted maple butter over the dish to finish.
Beverage pairing: This dish goes fabulously with a nice bottle of pinot noir.