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one skillet apple cider glazed salmon and butternut squash pilaf

Cozy, nutritious weeknight comfort food made in one pan. And one small sauce pot...
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Servings 6

Ingredients
  

  • 3/4 cup apple cider
  • 1/4 cup maple syrup
  • 3 tbsp soy sauce
  • 1 tsp fresh thyme, chopped
  • 1 1/2 lb salmon
  • 1/4 cup all purpose flour
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp butter
  • 1 medium shallot, minced
  • 3 cloves garlic, minced
  • 2 tsp Italian seasoning
  • 1 cup butternut squash cubes
  • 2 cups long-grain rice
  • 4-5 cups vegetable broth
  • 2 cups Tuscan kale, roughly chopped
  • 1/3 cup fresh parmesan cheese, grated

Instructions
 

  • In a small saucepan, combine the apple cider, maple syrup, soy sauce, and thyme. Bring to a simmer for 8-10 minutes, stirring frequently, until thickened and reduced. Remove from heat and set aside.
  • Slice the salmon into filets as needed. Pat the salmon filets very dry with paper towels. On a plate, toss together the flour, smoked paprika, garlic powder, onion powder, and a big pinch of salt and pepper.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Dredge both sides of each salmon filet in the flour and spice mixture and place skin-side down (or, if using skinless, whichever side would have the skin) in the skillet. Sear 4-5 minutes, then flip and cook 3-4 minutes longer until crispy and golden. Move to a clean plate and set aside.
  • Add the butter to the pan and swirl until melted. Toss in the shallot, garlic, and Italian seasoning for 60 seconds or so until fragrant, then stir in the butternut squash and rice. Pour in 4 cups of broth and bring to a simmer. It should not be a rolling boil so monitor your heat here!
  • Cook the rice, stirring frequently, for 15-20 minutes until soft. Add broth 1/2 cup at a time as needed to keep the rice moist and simmery. When the rice is cooked nicely, stir in the kale and parmesan. Taste and adjust salt and pepper as needed. Nestle the salmon filets back into the pan, brush with maple glaze, and heat until warmed through.
  • Serve the salmon and pilaf with the remaining apple cider glaze and fresh herbs, as desired.
Keyword apple cider, butternut squash, fall, healthy recipes, kale, maple, meal prep, one skillet, pescatarian, rice, rice pilaf, salmon, seafood, thanksgiving, weeknight dinner