Keta Salmon with Fall Vegetables, Maple Butter, & Sage

Keta Salmon with Fall Vegetables, Maple Butter, & Sage Recipe

Load on the Olive Oil!

Keta Salmon with Fall Vegetables, Maple Butter, & Sage | Sitka Salmon Shares

Prep time: 10 min
Cook time: 50 min
Total time: 1 hr
Serves: 4


Ingredients

  • 1 pound 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 and pepper
  • ½ stick butter, softened
  • 1 tablespoon maple syrup
  • ¼ teaspoon each of garlic powder, onion powder, & chili powder, combined

Directions

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.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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