Five Spice Salmon with Kabocha Puree and Cucumber Salad

5 from 2 votes

Five Spice Salmon with Kabocha Puree and Cucumber Salad

Earthy, floral notes from Chinese five spice powder scent this salmon, which is slow roasted and served along with a silky squash puree and crisp and cooling cucumber salad.

Course Main Course

Cuisine Asian, Chinese

Keyword asian, chinese, cucumber, dairy-free, dinner, egg-free, fish, kabocha, lunch, main, nightshade-free, nut-free, salmon, seafood

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 378kcal

Author Jenny Ross

Ingredients

Cucumber Salad

1/2 English cucumber sliced thin
1/4 teaspoon salt
2 green onions
2 teaspoons coconut aminos
1/2 teaspoon toasted sesame oil
1 pinch Korean red pepper flakes optional, omit for nightshade-free

Salmon

1 pound salmon 2 filets
2 teaspoons coconut aminos
1/4-1/2 teaspoon five spice powder

Kabocha

1 cup kabocha squash about 1/2 small squash (you can cook the whole squash and freeze the extra puree)

Get Recipe Ingredients

Instructions

Combine the cucumbers and salt and set in a fine mesh strainer in the sink to drain.
Preheat the oven to 200ºF and line a rimmed baking sheet with foil. Rub the foil with a little bit of avocado oil to prevent sticking and then lay the salmon on top. Rub the salmon with the coconut aminos and sprinkle with the five spice seasoning. Bake at 200ºF for 20 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.
While the fish cooks, prepare the squash. Add the kabocha squash to a microwave-safe bowl and add a tablespoon or two of water. Cover and microwave for 5-8 minutes, or until completely tender. Add the miso and then puree with an immersion blender (or regular blender), adding water if needed to get a smooth but thick puree. Season to taste with salt and pepper. If you want to roast the kabocha instead, see here.
Combine the drained cucumbers and remaining salad ingredients. Toss to coat well.
To serve, plate the kabocha puree, place salmon on top, and serve cucumber salad along the side. Garnish with a few sprinkles of red pepper flakes and green onions, if desired.

Notes

Protein:Energy Quotient [calories]: 1.53

Nutrition