Pepita Crusted Salmon and Roasted Pumpkin Salad: A Flavorful Fall Delight

As the crisp autumn air settles in and we crave comforting meals, it’s easy to overlook the vibrancy that fresh, seasonal produce can bring to our plates. This Pepita Crusted Salmon and Roasted Pumpkin Salad recipe offers the perfect bridge between hearty fall comfort and invigorating freshness. It’s a dish that embraces the cozy flavors of the season while ensuring you get a generous serving of wholesome vegetables and lean protein. The star of the show, roasted pumpkin, transforms into sweet, caramelized bites, almost like nature’s candy, adding an irresistible sweetness that perfectly complements the savory salmon.

Crafting Your Seasonal Dinner: A Step-by-Step Guide

There’s something incredibly satisfying about an entree salad that feels substantial enough for dinner, and this one truly takes the crown. While it incorporates a clever shortcut with a bagged salad mix, we elevate it significantly with homemade components: beautifully roasted pumpkin, perfectly cooked basmati rice, and a show-stopping pepita-crusted salmon. This approach balances convenience with gourmet appeal, making it an ideal choice for busy weeknights or a relaxed weekend meal.

The Sweetness of Roasted Pumpkin

Our culinary journey begins with the pumpkin. Roasting pumpkin is a simple yet transformative process that brings out its natural sugars and creates a delightful caramelization. Start by selecting a small pie pumpkin or a similarly sweet variety like butternut squash. Cut it in half, scoop out the seeds and stringy bits, then slice it into even wedges or cubes. Tossing the pumpkin with a generous drizzle of olive oil, a sprinkle of kosher salt, freshly cracked black pepper, and perhaps a sprig of fresh thyme or rosemary and a few garlic cloves will infuse it with aromatic flavors. Roast it in a hot oven until it’s fork-tender and beautifully golden-brown at the edges. The high heat ensures a lovely crisp exterior and a tender, sweet interior, truly resembling candy.

Perfectly Fluffy Basmati Rice

Next up, the rice. In my kitchen, basmati rice is an absolute staple due to its incredible aroma, delicate texture, and consistent results. It’s incredibly forgiving and forms a wonderful, light base for this salad. The secret to perfectly cooked basmati rice every time lies in a simple method: combine the rice with chicken stock (for added flavor!), a knob of butter, and a pinch of salt in a small pot. Bring it to a rolling boil, then reduce the heat to a gentle simmer for just five minutes. After this initial simmer, stir it once, cover the pot tightly, turn off the heat completely, and let it stand undisturbed for about 10 minutes. This method allows the rice to steam to perfection, absorbing all the liquid and becoming incredibly fluffy. A final touch of white balsamic vinegar stirred in after cooking adds a bright, tangy note that truly elevates the dish.

The Star: Pepita Crusted Salmon

Now for the main event: the salmon. Choosing good quality salmon is key to this dish. Look for fillets that are firm, vibrant in color, and have a fresh, mild scent. Salmon is not only delicious but also packed with omega-3 fatty acids, making it a fantastic healthy protein choice. To prepare the salmon, we begin with a simple yet effective glaze. This glaze serves a dual purpose: it adds an extra layer of sweet and savory flavor and acts as a binder for our delicious pepita crust. A mix of honey, Dijon mustard, and a touch of olive oil creates a perfectly balanced sticky base.

For the crust, we create a mixture of pepitas (shelled pumpkin seeds) and panko breadcrumbs. Pepitas offer a wonderful nutty flavor and a satisfying crunch, while panko breadcrumbs contribute to an incredibly crispy texture. Quickly pulsing them in a food processor breaks the pepitas down into smaller, yet still noticeable, pieces, ensuring a uniform crust. Once the glaze is applied, gently pat this crunchy mixture onto the top of each salmon fillet, creating a beautiful and flavorful topping.

Bake the crusted salmon in a hot oven until the crust achieves a beautiful golden-brown crispness and the salmon is cooked through and flaky. The high heat ensures the crust crisps up quickly without burning, and the salmon cooks efficiently to retain its moisture and tenderness. Aim for an internal temperature of 145°F for perfectly cooked salmon. Once baked, the salmon is ready to be the crown jewel of your salad.

Assembling Your Masterpiece

With all your components prepared, it’s time for assembly. This is where the visual appeal of your dish comes to life. Begin by tossing your chosen chopped salad greens with a light dressing of apple cider vinegar and a drizzle of olive oil. Layer these vibrant greens on a large platter or in individual bowls. Next, artfully arrange the fluffy basmati rice, the caramelized roasted pumpkin wedges, and finally, the glorious pepita-crusted salmon fillets. This dish is further enhanced by the additions found in some gourmet bagged salad mixes, such as the Taylor Farms Maple Bourbon Chopped Salad Kits mentioned in the original recipe. These often include delightful extras like crispy bacon bits and honey-glazed almonds, which add fantastic layers of crunch and flavor, making the salad truly special. Drizzle half of the included dressing over the assembled salad and serve the remaining dressing on the side for those who prefer more.

Why This Salmon Salad is Your Next Fall Favorite

This Pepita Crusted Salmon Salad is more than just a meal; it’s an experience. It offers a unique blend of textures and flavors that sing together – the flakiness of the salmon, the satisfying crunch of the pepita crust, the sweetness of the roasted pumpkin, the aromatic notes of basmati rice, and the refreshing crispness of fresh greens. It’s the ideal dinner when you’re looking for something lighter yet utterly satisfying during the cooler fall months, ensuring you get your essential greens and healthy fats. The thoughtful inclusion of specific salad kit add-ins like bacon and candied nuts provides a convenient boost of gourmet flavor and textural contrast that elevates the entire dish.

Tips, Variations, and FAQs to Enhance Your Salad Experience

Ingredient Substitutions and Variations

• Pumpkin/Squash: If pie pumpkin isn’t available, butternut squash, acorn squash, or even delicata squash make excellent substitutes. For a faster prep, pre-cubed squash from the grocery store works well.
• Salmon: While salmon is fantastic, feel free to experiment with other firm white fish like cod or halibut, adjusting baking times as needed. For a vegetarian option, large portobello mushrooms could be roasted and crusted similarly.
• Pepitas: If you don’t have pepitas, sunflower seeds or chopped pecans could provide a similar crunch and nutty flavor to the crust.
• Salad Greens: Any sturdy mixed greens, like spring mix, arugula, or even chopped romaine, would work beautifully. If you prefer to make your own “add-ins,” simply toast some nuts, cook some bacon bits, and make a homemade vinaigrette.
• Glaze: A touch of maple syrup can replace honey for a deeper fall flavor in the glaze.

Meal Prep and Storage Tips

One of the beauties of this salad is that many components can be prepared in advance. You can roast the pumpkin and cook the basmati rice a day or two ahead and store them in airtight containers in the refrigerator. The salmon crust mixture can also be prepped and stored dry. When ready to serve, simply bake the salmon, reheat the pumpkin and rice gently (or enjoy them at room temperature), and then assemble your salad fresh. Leftover salmon, pumpkin, and rice can be stored separately in the refrigerator for up to 2-3 days and enjoyed cold or gently reheated. It’s best to keep the greens and dressing separate until just before serving to prevent sogginess.

Frequently Asked Questions (FAQs)

Q: Can I use frozen salmon fillets?
A: Yes, absolutely! Just make sure they are fully thawed and patted dry before applying the glaze and crust. This helps ensure even cooking and a crispy crust.

Q: What if I don’t have a food processor for the crust?
A: No problem! You can finely chop the pepitas by hand with a sharp knife. Then, simply mix them with the panko breadcrumbs and olive oil in a bowl. The texture might be slightly less uniform, but it will still be delicious.

Q: Can I make this gluten-free?
A: Yes. Ensure your panko breadcrumbs are certified gluten-free. All other ingredients are naturally gluten-free.

Q: How can I adjust the spice level?
A: If you like a little heat, a pinch of red pepper flakes can be added to the salmon glaze or sprinkled over the roasted pumpkin. Some cayenne pepper in the pepita crust would also add a nice kick.

📖 Recipe

Pepita Crusted Salmon & Roasted Pumpkin Salad

I look forward to “Pumpkin Season” all year long and when it arrives I look for any and every excuse to use it in all ways as long as they don’t involve pie! This is a great way to enjoy it as a weekend lunch or a lightened up dinner. They are also a great way to celebrate the start of PSL season!

Ingredients

for the salad:

• 1 pie Pumpkin or diced butternut squash
• Olive Oil
• Kosher Salt and Fresh Cracked Black Pepper
• 1 Thyme sprig
• 1 Rosemary sprig
• 3-4 Garlic cloves
• 1 cup Basmati Rice
• 1 tablespoons Butter
• 2 cup Chicken Stock
• 1 teaspoon Kosher Salt
• ¼ cup White Balsamic Vinegar

for the salmon:

• 4, 6oz Salmon Fillets
• Kosher Salt and Fresh Cracked Black Pepper
• 1 tablespoon Honey
• 1 tablespoon Dijon Mustard
• 2 teaspoon Olive Oil
• ½ cup Pepitas, toasted
• ¼ cup Panko Bread Crumbs

to assemble:

• 2 pkg Maple Bourbon Chopped Salad Kits, from Taylor Farms
• 2 teaspoon Apple Cider Vinegar
• 1 teaspoon Olive Oil

Instructions

for the salad:

1. Slice the pumpkin into wedges and remove the stem ends. Toss the wedges in a bowl and coat in olive oil, salt, and pepper. Roast in a 425˚F oven for 25-30 minutes until the pumpkin is fork tender. Let cool to room temperature.
2. To cook the basmati rice, combine the rice, butter, chicken stock, and salt into a small pot. Bring the water to a boil then reduce to a simmer for 5 minutes. Give the rice a stir, turn off the heat, and cover with a lid. Let the rice sit covered for 10 minutes. Top the rice with ¼ C white balsamic vinegar and fluff the rice with a fork and let cool to room temp.

for the salmon:

1. Preheat the oven to 425˚F
2. Season each of the salmon fillets with salt and pepper.
3. In a small bowl combine the honey, dijon, and 1 t of olive oil and stir together with a spoon. Spoon the mixture over the salmon and set aside.
4. To make the crust, combine the pepitas, panko, and olive oil in a food processor and pulse to combine until the pepitas have broken down into small pieces but are still noticeable. Pat the crust mixture onto the top of the glazed salmon. Bake in the preheated oven for 12-15 minutes until the crust has browned and the salmon is cooked to 145˚F.

to assemble:

1. Mix the chopped salad greens with a splash of apple cider vinegar and a drizzle of olive oil. Layer the greens in the bottom of a bowl or on a large platter for serving. Top the greens with the rice, roasted pumpkin, salmon fillets, and the bacon and candied nuts from the salad kit. Drizzle half of the packaged dressing over top and serve the rest on the side. Enjoy!

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

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