Seared Salmon with Cumin Roasted Acorn Squash and Candied Pumpkin Seeds

For the most part, I eat vegan/vegetarian, however on occasion, I do have a little bit of fish.  This is a great recipe for those who enjoy less seasoning and the yummy flavor of salmon.  The acorn squash is delicious, and the combination of salmon with the squash and roasted pumpkin seeds is just incredible!



1 acorn squash, cut in half and seeded

1/2 tsp ground cumin

1 tsp olive oil

1/4 tsp sea salt

fresh ground pepper to taste

1/4 cup dried organic pumpkin seeds

pinch sea salt

1 tsp organic maple syrup

olive oil spray OR rub olive oil in a non-stick skillet

2 (4 ounce) salmon filets (avoid farm raised)


Preheat the oven to 325°F. Place the squash halves in a large pan cut side down and place the pan in the preheated oven. Roast for about 40 minutes until tender. Remove from the oven and let cool slightly.  Leave the oven on and place a medium skillet inside.

Carefully scoop the insides of the squash out, and discard the skins.  Put the roasted squash in a bowl with the olive oil, cumin, 1/4 tsp. salt and pepper. Mash in the same way you would mash potato’s.  Set aside.
Place the pumpkin seeds in a non-stick skillet over medium-high heat. Cook, stirring frequently, for about 5 minutes. Watch them closely and as they begin to brown reduce the heat to medium.  Add the pinch (1/16 tsp.) of salt. Cook for about one minute more until the pumpkin seeds are browned.  Add the maple syrup and let it bubble for about ten seconds shaking the pan vigorously to coat the pumpkin seeds well. Remove the pan from the heat and stir the pumpkin seeds. Turn them out of the pan onto the wax paper to cool. Separate them from each other just after placing on the wax paper so that they won’t stick together.

Spray the pan lightly with oil  or use a paper towel and oil a non-stick pan with olive oil.  Place the salmon in the pan skin side down. Cook on med-high heat, for about 5 minutes (the skin will be getting darkened and crisp), then turn over and sear the top.  Add salt and pepper to taste.  Cover so that the inside of the fish cooks.  Check after about 4 minutes and cook until done.  Remove the fish and serve it on top of the pureed acorn squash.  To with the candied pumpkin seeds.

Couple this with a nice watercress and butter lettuce salad and a good white wine.—FABULOUS!

Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: 

TASTE…and See


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