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Honey-Yuzu Salmon
with Mushroom & Squash Quinoa
35 MIN
2 Servings
From the Test Kitchen
This sophisticated dish features crispy-skin salmon fillets served over a bed of hearty quinoa with roasted squash and sautéed mushrooms—all tossed with a sweet and spicy sauce of honey, yuzu kosho, and coconut aminos. We'll garnish it with togarashi-seasoned peanuts and coconut chips for even more flavor and a bit of crunchy texture.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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NutritionPER SERVING
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Calories880 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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½ cup Tricolor Quinoa
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4 oz Mushrooms
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2 Scallions
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2 cloves Garlic
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1 Tbsp Yuzu Kosho
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1 Tbsp Honey
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2 Tbsps Coconut Aminos (Seasoning Sauce)
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3 Tbsps Roasted Peanuts
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1 oz Sweetened Toasted Coconut Chips
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
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1 Delicata Squash
time-saving
tips & techniques
step-by-step
instructions
1
Cook the quinoa
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa to the pot and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare & roast the squash
Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients & make the sauce
Meanwhile, cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the chopped peanuts, coconut chips, and togarashi. In a separate bowl, combine the yuzu kosho, coconut aminos, and honey (kneading the packet before opening).
4
Cook the mushrooms
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the pot of cooked quinoa; add the roasted squash. Stir to combine. Wipe out the pan.
5
Cook the salmon
Pat the salmon dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
6
Finish the quinoa & serve your dish
To the pot of cooked quinoa and vegetables, add half the sauce. Serve the finished quinoa topped with the cooked salmon and remaining sauce. Garnish with the peanut-coconut topper and sliced green tops of the scallions. Enjoy!
1
Cook the quinoa
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa to the pot and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare & roast the squash
Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients & make the sauce
Meanwhile, cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the chopped peanuts, coconut chips, and togarashi. In a separate bowl, combine the yuzu kosho, coconut aminos, and honey (kneading the packet before opening).
4
Cook the mushrooms
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the pot of cooked quinoa; add the roasted squash. Stir to combine. Wipe out the pan.
5
Cook the salmon
Pat the salmon dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
6
Finish the quinoa & serve your dish
To the pot of cooked quinoa and vegetables, add half the sauce. Serve the finished quinoa topped with the cooked salmon and remaining sauce. Garnish with the peanut-coconut topper and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs