Butternut Squash Salmon Curry Recipes

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BUTTERNUT SQUASH CURRY



Butternut Squash Curry image

Serve this butternut squash curry with rice.

Provided by Dan Denardo

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 5

Number Of Ingredients 10

1 tablespoon olive oil, or as needed
1 medium butternut squash - peeled, seeded, and cubed
1 medium red onion, diced
2 tablespoons red curry paste
1 ¼ cups vegetable broth
4 medium tomatoes, chopped
1 (15 ounce) can chickpeas, drained
salt and ground black pepper to taste
3 tablespoons Greek yogurt
½ tablespoon ground coriander

Steps:

  • Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
  • Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 50.5 g, Cholesterol 1.7 mg, Fat 4.8 g, Fiber 9.6 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 418.5 mg, Sugar 10.5 g

BUTTERNUT SQUASH SALMON CURRY



Butternut Squash Salmon Curry image

Every time I serve this it gets eaten up. The Squash and Salmon look lovely together and this is one of my all time Favourite dishes to prepare - and eat! You really need fresh salmon and sockeye is absolutely the best to make this with.

Provided by comox girl

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

30 ml oil
15 ml mustard seeds
1/2 kg fresh salmon, boneless and skinned, cut into chunks (but save the skin!)
1 large onion, cut into strips
2 garlic cloves, chopped
1 large yellow bell pepper, cut into strips
1 medium butternut squash, cut into 1 inch cubes
1 (398 ml) can coconut milk
1 liter chicken stock
1 piece lemongrass, bruised with back of knife (whacked and bruised but not hacked to pieces)
15 ml fish sauce
30 ml curry paste (if you like more have fun!)
5 ml salt, to taste

Steps:

  • In a heavy pot heat up oil and put in mustard seeds and cover the pot until they pop like popcorn (that makes them taste nutty).
  • Toss in the onions, bell pepper, and garlic and sautee until slightly soft.
  • Toss in the Squash.
  • Add in the can of coconut milk, the chicken stock, the fish sauce, the lemongrass and the curry paste.
  • Bring to a boil turn down heat and simmer/cook until the squash JUST starts to fall apart (about 15-20 minutes).
  • Remove the lemongrass.
  • Stir the pot and taste then add salt if needed, bring heat back up to a simmer.
  • Place the salmon in the pot, but not in one big heap, but so the pieces are all laying on top evenly.
  • Cover the pot and turn off the heat.
  • Let stand for at least 5 minutes and check to see if the salmon is done (it doesn't have to have been cooked to death; salmon is moist and lovely at about 'medium').
  • Serve over Rice (basmati is nice).
  • You can cook the salmon skin in a hot skillet and munch on it later-- mmmmm.

Nutrition Facts : Calories 458.5, Fat 25.6, SaturatedFat 14.7, Cholesterol 43.4, Sodium 959.2, Carbohydrate 36.2, Fiber 5.3, Sugar 8.2, Protein 25.9

ONE-PAN ROASTED SALMON AND SQUASH



One-Pan Roasted Salmon and Squash image

Listen to the call of the ocean with our One-Pan Roasted Salmon and Squash! This roasted salmon recipe features butternut squash and Brussels sprouts.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 47m

Yield 4 servings

Number Of Ingredients 7

3 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing
2 Tbsp. maple syrup
1 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
2 tsp. chopped fresh rosemary
3 cups Brussels sprouts, trimmed, cut in half
2 cups butternut squash cubes (3/4 inch)
4 skinless salmon fillets (1 lb.)

Steps:

  • Heat oven to 400ºF.
  • Mix dressing, syrup, mustard and rosemary until blended.
  • Combine vegetables in medium bowl. Add 3 Tbsp. dressing mixture; mix lightly. Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
  • Bake 15 to 20 min. or until vegetables are crisp-tender. Remove from oven.
  • Use spoon to move vegetables to one side of baking sheet. Add fish to other side; brush with remaining dressing mixture.
  • Bake 15 to 17 min. or until vegetables are tender and fish flakes easily with fork.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g

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