Gluten Free Worcestershire Brown Sugar Glazed Salmon with Roasted Butternut Squash
 
Prep time
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Pair succulent glazed salmon with sweet butternut squash in this power food healthy dinner of Gluten Free Worcestershire Brown Sugar Glazed Salmon with Roasted Butternut Squash. Quinoa and spinach leaves add extra nutrition and a balance of flavors.
Author:
Recipe type: Main
Serves: 4-6 servings
Ingredients
  • For the salmon:
  • 3 tablespoons butter
  • 1¼ lb. salmon steak
  • salt and pepper for seasoning
  • ⅓ cup white wine
  • 3 tablespoons Worcestershire sauce
  • juice of half a lemon (about 2 tablespoons)
  • 3 tablespoons brown sugar
  • 1 clove garlic, minced (or ⅛ teaspoon garlic powder)
  • For the roasted veggies:
  • 2 cups diced butternut squash
  • 1 small onion, roughly chopped
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ teaspoon dried crushed sage, rosemary, or thyme leaves
  • Additional:
  • 4 cups prepared quinoa
  • 4 cups baby spinach leaves
  • lemon wedges
Directions
  1. Preheat oven to 400 degrees. Line a baking sheet with foil. Roast veggies by placing butternut squash and onion on baking sheet. Drizzle with olive oil. Sprinkle with brown sugar, salt, pepper, and herb of choice. Toss with hands to coat. Roast at 400 until squash and onion are browning and tender, about 25 minutes.
  2. Once veggies are in the oven, prepare quinoa according to package directions.
  3. Begin cooking salmon by generously seasoning both sides of steak with salt and pepper. In a cast iron skillet or large saucepan, heat butter over medium heat until melted. Once pan is hot enough that a drop of water sizzles, place salmon (skin side up if it has it) in pan. Cook for 4-5 minutes on each side depending on thickness. My 1" thick salmon takes 5 mins per side.
  4. As salmon is cooking, whisk together in a small bowl the white wine, Worcestershire sauce, lemon juice, brown sugar, and garlic. Add a dash of salt and pepper.
  5. Remove salmon from pan and set on a plate. Pour sauce mixture into pan and reduce heat to a simmer. Cook, stirring constantly, for 2 minutes. Return salmon to pan, skin side down, and with a spoon, spread mixture on top as it reduces. Cook like this for 1-2 more minutes until glaze is thickened and then place salmon back on plate. Pour remaining sauce on top of salmon.
  6. While quinoa, veggies and salmon are still warm, assemble bowls by scooping quinoa on bottom, adding spinach leaves, then scooping roasted veggies over spinach, and topping with a serving of salmon. Spoon extra glaze on top if desired, squeeze with lemon juice, and season to taste with salt and pepper.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-worcestershire-brown-sugar-glazed-salmon-with-roasted-butternut-squash/