The spiced sweetness of cardamom butternut squash with harissa-glazed salmon, creates a satisfying, balanced meal perfect for any occasion. And its cooked completely in the oven!
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Rukmini Iyer
From Saturday Kitchen
The Nutri-Score for this recipe is B, thanks to its combination of lean protein, whole grains, fresh vegetables, and heart-healthy fats. A perfect choice for a nutritious yet indulgent meal.
Ingredients
For the squash
- Black peppercorns: 1 tsp
- Green cardamom pods: Seeds from 6 pods
- Butternut squash: 1, peeled and cut into 2cm/¾in wedges
- Red onions: 2, cut into quarters
- Fresh root ginger: 5cm/2in piece, peeled and finely grated
- Ground cumin: 2 tsp
- Brown sugar: 1 tbsp
- Olive oil: 2 tbsp
- Sea salt flakes: 1 tsp
For the bulgur wheat
- Bulgur wheat: 200g/7oz, rinsed
- Vegetable stock: 400ml/14fl oz, just boiled
- Tenderstem broccoli: 250g/9oz
- Fresh coriander: 15g/½oz, finely chopped
- Lime: ½, zest and juice
- Extra virgin olive oil: 2 tbsp
- Pomegranate seeds: 200g/7oz
For the salmon
- Salmon fillets: 4
- Rose harissa paste: 1½ tbsp
- Pine nuts: 1 tbsp, roughly chopped
- Pumpkin seeds: 1 tbsp, roughly chopped
- Panko breadcrumbs: 1 tbsp
- Olive oil: 1 tsp
- Sea salt flakes: ½ tsp
For the dressing
- Tahini: 60g/2¼oz
- Lemon: Juice of 1
- Olive oil: 2 tbsp
- Sea salt flakes: 1 tsp, plus extra if preferred
- Freshly ground black pepper: To taste
Method
Prepare the squash
- Preheat the oven to 200C/180C Fan/Gas 6.
- Crush the peppercorns and cardamom seeds using a pestle and mortar until coarse-fine.
- Combine with squash, onion, ginger, cumin, sugar, oil, and salt in a roasting tin and mix well.
- Roast on the top shelf of the oven for 45 minutes.
Cook the bulgur wheat
- Combine bulgur wheat and vegetable stock in a small roasting tin.
- Add broccoli, cover with foil, and bake on the lower shelf of the oven for 15 minutes.
Prepare the salmon
- Line a baking tray with baking paper.
- Place the salmon fillets skin-side down and spread evenly with harissa paste.
- Mix the pine nuts, pumpkin seeds, breadcrumbs, oil, and salt in a bowl. Sprinkle evenly over the salmon.
- Cook in the oven for 15 minutes or until the salmon is just cooked through.
Make the dressing
- Whisk tahini, lemon juice, olive oil, 4 tbsp water, salt, and black pepper until smooth.
- Add more water to reach the consistency of single cream. Adjust seasoning as needed.
Assemble and serve
- Remove the bulgur wheat from the oven, leave to stand for 5 minutes then fluff through with a fork
- Mix in half the coriander, lime zest and juice, oil, and half of the pomegranate seeds.
- Combine bulgur mixture with roasted squash mixture.
- Drizzle tahini dressing over the top, scatter with the remaining pomegranate seeds and coriander.
- Serve with salmon on top.
Suggested Wine Pairing
- Majestic: Sauvignon Blanc
This crisp, aromatic wine complements the heat of harissa and the earthiness of the squash. - Waitrose: Riesling
A touch of sweetness balances the spice and richness of the tahini dressing.
Nutri-score Health Check
The Nutri-Score for this recipe is B, a testament to its balance of lean proteins, whole grains, and a variety of nutrient-dense vegetables. It’s flavourful, nutritious, and satisfying!
Recipe FAQ
- Can I use a different grain instead of bulgur wheat? Quinoa or couscous works well as substitutes.
- Is there a vegetarian alternative to salmon? Roasted tofu or halloumi are great options.
- How do I store leftovers? Store in an airtight container in the fridge for up to 2 days.
- What can I use instead of tahini? Cashew butter or Greek yogurt can be used in the dressing.
