TERIYAKI SALMON AND DELICATA SQUASH

Teriyaki Salmon and Delicata Squash image

Check out Food Network Kitchen Inspirations' new line of sauces and dressings! We used the teriyaki sauce for the salmon.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 delicata squash, halved lengthwise, seeded and sliced into 1/2-inch-thick half moons
2 tablespoons vegetable oil
2 teaspoons sesame seeds
Kosher salt and freshly ground pepper
1 cup white rice
4 skinless salmon fillets, preferably wild (5 to 6 ounces each)
1/4 cup teriyaki cooking sauce
2 scallions, thinly sliced

Steps:

Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the squash with the vegetable oil, 1 1/2 teaspoons sesame seeds and a generous pinch of salt and pepper on a baking sheet. Roast until tender, about 20 minutes.
Meanwhile, cook the rice as the label directs. Toast the remaining 1/2 teaspoon sesame seeds in a small skillet over medium-high heat until browned, 2 to 3 minutes. Pour into a small bowl. Brush the salmon with 2 tablespoons teriyaki sauce and set aside for 5 minutes.
Remove the squash from the oven and turn on the broiler. Push the squash around on the baking sheet to make 4 open spots, then add the salmon fillets. Season the salmon lightly with salt and pepper. Broil until the fish is just cooked through and the squash is lightly browned, 4 to 8 minutes, depending on the thickness of the fish.
Stir half the scallions into the rice and divide among plates along with the salmon and squash. Spoon the remaining 2 tablespoons teriyaki sauce over the salmon and sprinkle with the remaining scallions and toasted sesame seeds.

Nutrition Facts : Calories 530, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 890 milligrams, Carbohydrate 54 grams, Fiber 2 grams, Protein 38 grams, Sugar 7 grams