Roasted Salmon and Kabocha Salad recipe - ingredients, nutrition and when to eat it
A salad of roasted salmon, kabocha squash, and baby greens with a bright yuzu dressing.
A salad of roasted salmon, kabocha squash, and baby greens with a bright yuzu dressing. The rich salmon and kabocha’s mellow sweetness pair well with yuzu’s fresh aroma. It’s nice for a light lunch or as a side at dinner.
Salads & light · 25 minutes to cook
Tips: Cook the kabocha until a fork slides in easily so it’s ready to add to the salad.
Tips: After turning the salmon, avoid pressing it often to help keep it moist.
Tips: Drizzle on the dressing just before serving to keep the baby greens crisp.
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Ingredients (1 serving)
- Salmon — 120 g
- Kabocha squash — 100 g
- Baby greens — 40 g
- Yuja marmalade — 1 Tbsp
- Olive oil — 1 tsp
- Vinegar — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g