Salmon with Herbs and Squash Purée

2 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 1 h 30 min Standing : 5 min
570 calories/serving

This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Ingredients

1 butternut squash, cut in half, lenghtwise 1 kg
1 shallots, finely chopped 40 g
4 tsp canola oil 20 mL
1 cup pearl barley 180 g
2 cups chicken broth 500 mL
2/3 cup water 170 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
600 g salmon fillet
2 tbsp olive oil 30 mL
2 tbsp dried oregano 4 g
2 tbsp butter, unsalted 28 g
1 pinch nutmeg
2 tbsp gingerroot, grated 26 g

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. Preheat the oven to 175°C/350°F.
  2. Cut the butternut squash in half lengthwise. Place the 2 halves on a baking sheet, cut side down. Bake about 1 hour, until it can be mushed with a fork.
  3. Meanwhile, heat the canola oil in a saucepan over medium heat. Add the shallot, sprinkle with salt, then sauté until the shallot begins to soften, about 3 min.
  4. Add the barley, then cook 3 min with constant stirring. Pour in the broth and water. Bring to a boil, then reduce the heat to 'low' and cover. Cook until the barley is al dente, about 30 min.
  5. Remove the squash from the oven and let cool down. Increase the oven temperature to 215°C/425°F.
  6. Cut the salmon fillet into pieces of comparable size, as per the number of servings required. Put them on an oiled baking sheet and brush them with olive oil. Add salt and pepper, then cover with the oregano.
  7. When there is 10 min remaining to the barley cooking time, place the salmon in the middle of the oven and bake for about 10 min for a 2 to 2,5 cm thick fillet. Since the cooking time depends on the fillet thickness and the actual temperature of the oven, it is important to check with a fork to see if the fish is cooked through.
  8. Meanwhile, purée the squash in a food processor. Add the butter, nutmeg, and grated ginger. Season with salt and pepper to taste. Reheat until warm.
  9. Remove the barley saucepan from the heat, stir once, cover and let stand 5 min. Adjust the seasoning.
  10. Serve the salmon with the squash purée and barley on the warmed plates.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (510 g)

Amount

% Daily Value

Calories

570

Fat

20 g

31 %

Saturated 5.9 g
+ Trans 0.4 g

32 %

Cholesterol

120 mg

Sodium

90 mg

4 %

Carbohydrate

64 g

21 %

Fibre

8 g

32 %

Sugars

5 g

Net Carbs

56 g

Protein

35 g

Vitamin A

275 %

Vitamin C

62 %

Calcium

14 %

Iron

33 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin C, Vitamin D, Vitamin E
Good source of  :
Copper, Vitamin B2, Vitamin K, Zinc
Source of  :
Calcium
Low  :
Calories, Saturated Fat, Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables ½
Meat and Alternatives 3 ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.