"A sweet, gingery glaze accents salmon fillets and their sidekick, skin-on sliced acorn squash. The quick-to-make glaze is made by combining light brown sugar, orange juice, honey, and ground ginger in a small saucepan and bringing it to a simmer for about 8 minutes. Then it is set aside for a few minutes to thicken. Easy. If the challenge of cutting up an acorn squash sounds too daunting. substitute 6 cups of peeled and diced butternut squash; most supermarkets stock it cut into peeled chunks."
"1 tablespoon plus 2 teaspoons canola oil or extra-virgin olive oil, divided use 3/4 teaspoon kosher salt, divided use 1/2 teaspoon ground black pepper, divided use 3/8 teaspoon ground ginger, divided use 4 salmon filets, 5- to 6-ounces each, about 1 1/2 inches thick at thickest portion (skin on or skin off - your choice) 1/2 cup packed light brown sugar 1/4 cup fresh orange juice 2 tablespoons honey 2 tablespoons chopped toasted pecans 1 1/2 tablespoons unsalted butter, melted"
A sweet, gingery glaze combines light brown sugar, fresh orange juice, honey, and ground ginger and is simmered for about eight minutes, then set aside briefly to thicken. Salmon fillets roast while skin-on sliced acorn squash is brushed with oil, seasoned with salt, pepper, and ground ginger, and roasted until lightly browned. A mixture of melted butter and toasted pecans is spooned over the roasted squash. The glaze is drizzled over the finished salmon and squash before serving. A simple substitution of 6 cups peeled, diced butternut squash can replace acorn squash.
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