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Herb-Crusted Salmon with Acorn Squash & Shiitake Mushroom Pilaf Recipe

Herb-Crusted Salmon with Acorn Squash & Shiitake Mushroom Pilaf recipe


This is a yummy fish meal with rice and squash. The fish is soft and flaky. The rice is creamy. The squash is sweet and soft. You can make this for dinner and everyone will like it.


1 cup jasmine rice
2 medium acorn squash
24 fl oz vegetable broth
1 small bunch fresh thyme
3 cloves garlic
1 orange
1 oz grated Gruyère cheese
2 large shiitake mushrooms
1 lb salmon fillet
1 medium yellow onion
1 tbsp balsamic vinegar
1/4 tsp black pepper
2 tbsp extra virgin olive oil
1/2 tsp salt


Preheat oven to 400°F (205°C).
Wash and dry the fresh produce.
Remove thyme leaves from stems; discard stems and mince leaves. Place in a small bowl.
Peel and mince 2 cloves of garlic. Add to the bowl with thyme, along with 1 tbsp olive oil, balsamic vinegar, salt, and pepper; stir to create the herb marinade.
Cut acorn squash in half, remove seeds, and slice into 1/2-inch thick pieces; transfer to a baking sheet.
Brush squash with half of the herb marinade and roast in the oven until tender and caramelized, about 20-25 minutes.
While squash is roasting, finely chop the onion and remaining garlic clove.
Slice shiitake mushrooms.
Rinse jasmine rice under cold water and drain.
Heat remaining olive oil in a saucepan over medium-high heat. Add onion, garlic, mushrooms, salt, and pepper; cook until softened, about 3-4 minutes.
Add rice and vegetable broth to the saucepan, bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 18 minutes.
While rice is cooking, prepare the salmon. Place salmon on an oiled baking sheet, skin-side down, and brush with the remaining herb marinade.
Roast salmon in the oven until it flakes easily with a fork, about 12-15 minutes.
Grate the Gruyère cheese.
Once rice is cooked, stir in the Gruyère cheese until the rice is creamy.
Cut the orange into wedges for serving.
To serve, divide the roasted acorn squash, shiitake mushroom pilaf, and herb-crusted salmon among plates. Serve with orange wedges to squeeze over the salmon.

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