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Maple Glazed King Salmon

Maple Glazed King Salmon
  • lunch
  • entrée




Maple Glazed King Salmon

  • lunch
  • entrée


  • 1 large Delicata Squash
  • 2 T olive oil
  • salt and pepper
  • 3 C pearl cousous
  • 3.5 C vegetable broth

Salmon and Glaze

  • 7 oz king salmon filets per person (skin removed)
  • ¼ C Apple cider vinegar
  • ¼ C Apple cider
  • 1 T maple syrup
  • 1 tsp mustard
  • 1 T olive oil
  • salt

Couscous Dressing

  • ¼ C Apple Cider Vinegar
  • 2 T Maple syrup
  • 2 T Olive oil
  • 1 tsp fresh thyme
  • Salt and pepper


  • Dried Cherries
  • Chopped kale (either curly or lacinato)
  • Pumpkin Seeds


  1. Preheat oven to 400 degrees. Cut the Delicata Squash lengthwise, remove seeds and discard. Dice Delicata in ½ in cubes. Place on roasting pan lined with foil. Cook for 20 minutes until tender.
  2. Meanwhile, heat olive oil on medium high heat, cook couscous until fragrant and a little toasted (3 minutes). Add broth and bring to a simmer. Cover and cook for 8-10 minutes.


    1. Mix all ingredients together in bowl. Toss cooked couscous with dressing when ready to serve.


      1. Add ingredients and dress salad to coat. Serve with salmon filet.

        Slow Roasted Salmon

        1. Preheat oven to 275. In sauce pan over medium heat, add Apple Cider Vinegar and let it cook for 2 minutes. Whisk in maple syrup, mustard, and olive oil. Season with salt and turn off heat. Brush onto salmon and slow roast at 275 for 20 minutes or internal temperature reaches 120 degrees.

        Serves 6

        Recipe by Chef Liz McCune of Eat Seattle.