apple cider glazed baked salmon with butternut squash quinoa pilaf

If this isn’t an autumnal blast in your maw, I don’t know what to tell you. The glaze on this salmon is so wonderful I licked the pot containing remnants of the reduction (which hadn’t touched the fish, mind you) until you practically couldn’t tell if I’d washed the utensil or if my rather unattractive quality of “cleaning” took care of the leftovers. If you’re into nontraditional Thanksgiving mains, I’d definitely give this fish a chance to snag your hook. If nothing else, the quinoa pilaf would also make a delightful and different side dish. Hell, just make all of it. You won’t be sorry.

Thanksgiving is my favorite holiday and this year proves already far different than celebrations past. I’m still intending to join my mom for supper, but not without taking a COVID test to reassure myself and her that I am in good health and not carrying any unwanted guests into her home. Mom and I have seen one another a few times since this started, masked and cautious and largely outdoors, but not nearly enough. Despite some of our traditions falling away out of respect for the virus, our dinner, I suspect, will be merry, tasty, filling to the stomach and soul. Always is. We’ve been a party of two for several recent Thanksgivings, and we make a soiree of each one.

I do mourn, honestly, particularly for those who are severed from their larger gatherings due to this period. I am fortunate to have a tiny network only and means to ensure our safety, but not everyone does or can rely on everyone to cooperate. I still hold reservations. I’m still scared. But at least I can say I am being careful, I rarely venture out for anything other than groceries and I’m constantly masked and my hands are raw with how much soap I’ve scrubbed against them. J is the same way. Wherever you end up this holiday, I hope you’re able to make the best of it, safely, and with love for those you find yourself with.

Because everything is so different already, why not stray from your turkeys and hams in favor of a rich fish slathered in a maple-cider sauce and drizzled after with the glaze version of the same flavors? It’s ticks all the boxes: spicy, sweet, savory. Healthy, too. The glaze drips into the quinoa pilaf and suffuses the squash and tender kale with ripe crisp apple essence to enliven the woodsy thyme and oregano already present. What’s there not to love?

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More salmon recipes to try:

Smoky Corn Couscous Pilaf with BBQ Salmon

Chili Rubbed Salmon + Mango Salsa

apple cider glazed baked salmon with butternut squash quinoa pilaf

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I encourage you to marinate the salmon on the upper end of my suggested time period: the cider glaze infuses the fish with a sweet, tangy essence that only amplifies when the reduction is spooned atop once cooked.

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Prep Time 15 mins

Cook Time 30 mins

Marinating Time 1 hr

Total Time 1 hr 45 mins

Servings 4

Ingredients

  

cider glaze + salmon

• 3/4 cup apple cider
• 1/4 cup maple syrup
• 3 tbsp soy sauce
• 2 tbsp white balsamic or apple cider vinegar
• 1/2 tsp dried thyme
• 1/4 tsp each kosher salt & pepper
• 4 4-6 oz filets salmon

butternut squash quinoa pilaf

• 1 tbsp olive oil
• 1 large shallot, minced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp fresh oregano (or 1 tsp dried)
• 1 cup butternut squash, in 1/2 inch cubes
• 3/4 cup quinoa
• 2 cups water or stock
• 2 cups kale, roughly chopped
• 1/4 cup fresh parsley
• kosher salt and pepper, to taste

Instructions

 

apple cider glazed salmon

• I suggest marinating the salmon in the glaze for at least an hour (I did two hours), but 20-30 minutes at a minimum will be adequate. Prepare your glaze by whisking apple cider, maple syrup, soy sauce, vinegar, thyme, salt and pepper in a glass measuring jar. Place salmon in a gallon zip-top bag or a glass storage container with a lid. Pour half of the marinade over the filets, coating thoroughly. Place in the fridge until cooking time.
• Reduce the other half of the glaze. Pour into a small saucepan and heat to medium-high. Bring cider mixture to a rapid boil until the sauce reduces by half and coats the back of a spoon thickly without dripping. This took me about 10 minutes. Immediately remove from heat and set aside to cool.
• When salmon is nearing end of marinating time, preheat oven to 425 and line a baking sheet with parchment paper. Remove salmon from fridge and place on the sheet, discarding any remaining marinade in the bag/container. Cook for 15 minutes until opaque and flesh flakes easily with a fork. Cover with foil to keep warm until serving time.

butternut squash pilaf

• While salmon cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add shallot and cook until transparent and fragrant, about 3 minutes. Add garlic, oregano, thyme, and a hit of salt and pepper and cook about 1 minute more.
• Dump in quinoa and butternut squash and toast for about 5 minutes, stirring once or twice but watching to ensure the grain doesn't burn. Pour in broth and bring to a boil, then lower heat and simmer until quinoa and squash are soft and most of the water is absorbed, about 15-20 minutes.
• Add kale into the pot and stir until wilted, about 2-3 minutes, then shut off the heat and toss parsley into the pilaf, mixing well. Season with additional salt and pepper as needed.
• To assemble, place 1/4 of the quinoa mixture on a plate and top with a filet of salmon. Drizzle cider reduction overtop everything and sprinkle more parsley atop as desired.