Spiking fresh orange and lime juices with a shot of rice vinegar gives the sweet citrus flavor an edge to stand up to rich fish and earthy roasted vegetables.
Ingredients
4 servings
1
1
1
5
1
⅓
¼
2
2
2
2
Preparation
Step 1
Arrange racks in upper and lower thirds of oven; preheat to 425°. Scoop out seeds from squash. Cut squash lengthwise into 1" strips, then crosswise into 1" pieces. Toss squash, cauliflower, onion, and 3 Tbsp. oil on a large rimmed baking sheet; season with salt. Roast on top rack, tossing occasionally, until vegetables are browned all over and tender, 25–30 minutes.
Step 2
Reduce oven temperature to 300°. Drizzle salmon lightly with oil; season all over with salt. Push vegetables to one side of baking sheet, then place salmon on other side. Spread pumpkin seeds on a small rimmed baking sheet. Bake salmon and vegetables on lower rack until fish is just firm in the center and opaque, and bake pumpkin seeds on top rack until golden, 12–16 minutes.
Step 3
Meanwhile, whisk orange juice, lime juice, vinegar, miso, and remaining 2 Tbsp. oil in a small bowl until miso dissolves. Stir in chiles; season with salt.
Step 4
Break salmon into large pieces. Arrange vegetables on a platter, then top with salmon. Drizzle with dressing and scatter pumpkin seeds over.
Step 5
Do Ahead: Dressing can be made 2 days ahead. Cover and chill.
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Reviews (29)
Back to TopI really liked this, especially leftover the next day!
LS
1/25/2024
Very colorful with lots of interesting flavors. I love that it is veg forward. The squash and cauliflower benefit from roasting. I used 2 blood oranges for the juice. Served with brown rice.
Sophy
Ashland, OR
7/4/2022
Served this last evening for a 2 couple dinner and it got rave reviews. I made two adjustments only. I added fresh asparagus cut into 2 inch lengths at the point where the heat was dropped to 300 and the salmon was added. And I placed the salmon on a bed of farro. The nutty flavor of the farro paired perfectly with the roasted red veggies and the pepitas. Next time I will double the squash. (Note I did peel the squash. I have had the delicata peeked and unpeeled and much prefer it peeled.) This morning my wife said “Make that again!”
Steve Tremain
Benicia, CA
3/14/2022
The BA recipe only is allowing me to leave 5 stars, lol but I would be leaving 2 stars ONLY because the combination of flavors in the sauce was excellent! Saving this sauce for a later date. The onions were also excellent with the sauce. The squash and cauliflower were okay, and the serranos were way too much spice in the dish. I think the salmon would've served better as a whitefish or marinated in the sauce. It was also not a good looking dish. Would not make again.
Anonymous
Las Vegas, NV
6/23/2021
Love, love, love this recipe! I couldn't find delicata squash so I did have to make a substitution so I chose Honeynut squash. I have made the sauce to use in other recipes also recently. I just love miso as a delicious and versatile flavor element. Yum, five stars!
Sophia Creme Paulekas Clark
Eureka CA
4/3/2021
Never bought white miso before. Little tub for $9.00. Maybe if you live in a city with a Japan town ?cheaper. I live in a cow town. White miso is tan and pastey. It looks like hot buttered rum mix. My veggies came out mushy. The salmon was thick however. What's wierd is I did not like the salmon with this dressing, but I liked the flavor of the veggies with this dressing. So will make veggies again as side dish with leftover dressing. Maybe a few times with left over miso. Now to Google a recipe with miso to use up miso.
J9
Chico, CA
2/2/2021
Absolutely delicious. The miso dressing gave brightness and paired perfectly with the roasted veggies. This was my first time cooking delicata squash...and whoa. This squash is sweet and was super easy to prep. The serranos were the perfect final touch, giving some heat alongside the citrus flavors and sweetness from the roasted veggies. My family cleared their plates, so my only regret is not having any leftovers.
Anonymous
Oakland, CA
1/25/2021
This was really delicious! The cauliflower and squash had a creamy and delicious texture that contrasted really well with the pepitas. Agree with another reviewer, the mojo could probably be cut in half.
Natcookie
Denver, CO
12/10/2020
I really, really loved this. I did need to swap out the squash- I used acorn. Very good, and I'll definitely be making again. I'm actually only starting to venture into cooking (I'm more of a baker) but this was really easy/approachable for me.
Anonymous
San Francisco
3/12/2020
Yum! Super easy! Used pine nuts because I didn't have pepitas.
Anonymous
Oakland
10/10/2019
Delicious. A nice fresh take on salmon with roasted vegetables. The miso mojo makes a lot and could easily be cut in half. I agree with the other reviewer who indicated longer roasting times than anticipated.
Anonymous
Colorado Springs, CO
10/7/2019
We loved this! So easy, healthy, and filling! The leftover miso mojo made a great dressing for an arugula salad the next night. Happy squash season!
Anonymous
Winston-Salem, NC
9/20/2019
Holy forking shirtballs this was good. Miso isn't a flavor my family normally uses, so I was a bit nervous about it going over well, but it was a winner. Definitely one of those whole is greater than the sum of its part dishes. Subbed in butternut squash because delicata was nowhere to be found as well as jalepenos for serranos, but it was simply delish.
Anonymous
Cambridge, MA
1/24/2019
This was amazing. both veggies and salmon take a bit longer than the time mentioned but absolutely delicious combination and the dressing was absolutely delicious.
Anonymous
Los Angeles
1/16/2019
This is on the regular rotation. Slow roasting salmon is the only way to go. We like things spicy and the serrano's with seeds really make the miso sauce pop. Great as leftovers!
CookinVT
Shelburne, Vermont
1/9/2019