This is a lovely looking dish, with deep warming flavours, and good amounts of that all important anti-inflammatory omega 3.
- 1 large salmon fillet
- Half a medium butternut squash – diced, skins left on
- 1 teaspoon of cinnamon
- 2 teaspoons of soy sauce
- 1 teaspoon of honey
- 1 teaspoon of sesame oil.
- Mix the sesame oil, soy sauce, and honey together to make a marinade. Marinate the salmon in it for about an hour.
- Place the diced squash into a roasting tray, drizzle with olive oil, and a pinch of salt and pepper, and roast at 190 for around 40 minutes, turning occasionally.
- Transfer the roasted squash into a food processor. Add 3 tablespoons of water, and sprinkle the cinnamon over the squash. Blend into a smooth puree.
- Place the marinated salmon on to a baking sheet, and pour the remaining marinade over the top of it. Bake at 180 for about 20 minutes, until lightly cooked and marinade is beginning to caramelise slightly.
- Plate up by spreading a generous amount of the squash puree in the centre of the plate, and placing the fillet on top.