September 13, 2020
Crispy Curried Salmon with Roasted Kabocha and Asparagus
Salmon stays extra juicy when baked with a protective mayonnaise layer. Here, the mayonnaise doubles as a vehicle for flavor. You can use any curry paste you like, just keep in mind that the yellow curry is less spicy than other varieties so you may want to add significantly less if using a red or green curry. You can also swap the curry for sriracha, harissa, or gochujang. The whole dish is topped with pork rind bread crumbs for a nice crunchy texture and served with a sweet and savory squash brightened with a bit of vinegar and enriched with coconut aminos or soy sauce. The creaminess of the kabocha pairs well with the tender crisp asparagus for a relatively quickly roasted side dish.
Servings: 2
Calories: 625kcal
Ingredients
- 1 cup kabocha cubed with skin on
- 1 tablespoon avocado oil
- 8 ounces asparagus sliced on the bias into bite-size pieces
- 1 tablespoon rice vinegar
- 1 tablespoon gluten-free soy sauce or coconut aminos
- 1 tablespoon monk fruit golden, omit if using coconut aminos
- 1 pound salmon filets with skin
- 3 tablespoons mayonnaise
- 1 tablespoon yellow curry paste
- 1/2 cup pork panko
- salt and pepper to taste
- 1 green onion sliced, for garnish
Instructions
- Preheat the oven to 425ºF and line a rimmed baking sheet with foil. Toss the kabocha with a tablespoon of oil and season to taste with salt and pepper. Roast at 425ºF for 20 minutes. Add the asparagus and roast for another 10 minutes. Test the squash to ensure it is soft before removing the vegetables from the oven. Combine the vinegar, soy, and monk fruit in a bowl. Remove vegetable from oven and toss with vinegar and soy mixture, set aside.
- Season the salmon with salt and pepper, to taste. Mix the mayonnaise with curry paste and spread over tops of the salmon. Finally, press the pork panko on top of the mayonnaise mixture. Roast at 425ºF for 10-15 minutes, or until the fish flakes when tested with a fork.
- Serve fish along with the veggies, garnish with sliced green onion.
Notes
Nutrition without the kabocha and asparagus side: Calories: 512 cal, Carbs: 1g, Fiber: 1g, Fat: 33g, Protein: 50g
Nutrition for kabocha and asparagus side alone: Calories: 113 cal, Carbs: 10g, Fiber: 3g, Fat: 7g, Protein: 4g
Nutrition Facts
Crispy Curried Salmon with Roasted Kabocha and Asparagus
Amount per Serving
Calories
625
% Daily Value*
Fat
40
g
62
%
Saturated Fat
7
g
44
%
Cholesterol
140
mg
47
%
Sodium
870
mg
38
%
Potassium
1562
mg
45
%
Carbohydrates
11
g
4
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
54
g
108
%
Vitamin A
2982
IU
60
%
Vitamin C
15
mg
18
%
Calcium
81
mg
8
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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