Recipe

Panfried Salmon On Pumpkin Salad

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What You’ll Need For the Salad:

  • 1 medium pumpkin (cut into cubes)
  • 1 onion, cut into chunky cubes
  • 1 large red chili, cubed (adjust to your heat preference)
  • 5–6 radishes, sliced into thin rounds
  • 6–7 snow peas, blanched
  • 1–2 ripe plums, sliced
  • A handful of roasted hazelnuts
  • Olive oil (regular + orange-flavored if you’ve got it)
  • Vinegar (any kind, but apple cider or balsamic works great)
  • Salt & freshly crushed pepper
  • A little garlic (freshly chopped or minced)

For the Salmon:

  • 500g salmon fillet (cut into portions if you like)
  • Salt & pepper to taste
  • Olive oil for cooking
  • A spoonful of homemade herb butter (made with parsley, chives, coriander, and garlic)

👩‍🍳 How to Make It:

  1. Roast the Veggies
    Toss the pumpkin cubes, onion, red chili, and garlic with a good drizzle of olive oil, salt, and crushed pepper. Spread everything out on a baking tray and roast in a preheated oven at 200°C (about 400°F) for around 20 minutes, or until the pumpkin is golden and soft.
  2. Cook the Salmon
    Heat a pan with a bit of olive oil over medium heat. Season your salmon with salt and pepper and gently lay it in the pan. Cook for about 3–4 minutes on each side, depending on thickness. Once it’s nearly done, add a dollop of the herb butter to the pan and let it melt over the fish while it finishes cooking. Spoon some of that melted butter over the top. Heaven.
  3. Make the Salad
    In a large bowl, mix your roasted pumpkin mix with the sliced radish, blanched snow peas, and plum slices. Add a bit of pepper, a splash of vinegar, and a drizzle of orange-flavored olive oil (if you’ve got it — if not, regular works too). Toss gently so everything’s coated and colorful.

🍽️ Time to Plate:

Spoon a generous helping of the warm salad mix onto each plate. Sprinkle with roasted hazelnuts for crunch and a pop of flavor. Gently place a piece of the salmon on top, and finish it off with a little more herb butter melting over it.

Serve it warm, with a crisp glass of white wine if that’s your thing. This one feels fancy, but it’s really just good, honest food.