Crispy Curried Salmon with Roasted Kabocha and Asparagus

5 from 2 votes

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.

Course Main Course

Cuisine Asian

Keyword asian, curry, dairy-free, dinner, easy, fish, lunch, main, nut-free, salmon, seafood

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 625kcal

Author Jenny Ross

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

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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