Succulent Pan Seared Salmon & Squash
Are you ready for another Fall Sizzlefish recipe? We're on a roll here. So many Fall flavors to cook with and our fish is soakin it up.
This week we have a special ingredient added to our recipe ---> SWEET SPREADS!
Sweet Spreads in a delicious coconut butter made from Organic UnSweetened Coconut Shreds (Base), Extra Virgin Coconut Oil, Raw Pecans, All Natural Vanilla Extract, and Organic Cane Sugar. They have 6 delicious flavors to chose from as well.
- Maple Pancakes
- Chocolate Brownie
- Vanilla Cup Cake
- Cinnamon Roll
- White Chocolate
- Dark Chocolate Mint
Today we'll be using the cinnamon roll and a little maple syrup to brown our salmon with this recipe. You'll want to try this ASAP, it's that good.
Check it out!
- sizzlefish salmon
- 1 tbsp cinnamon coconut butter
- 1 tsp maple syrup
- sea salt
- 8 oz of gluten free butternut squash ravioli
- pumpkin hummus or pumpkin butter mixed with plain hummus mixed to top salmon. Can also leave plain and drizzle with balsamic glaze instead.
- basil (optional)
Cook pasta first then set aside. In another pan, add in your coconut butter and maple syrup with a dash of sea salt. Pan sear your salmon for about 8-10 minutes. Add in your pasta the last few minutes to brown. Plate and top with hummus or other sauce of choice. Garnish with fresh basil.
Thank you Sweet Spreads for helping us create another fabulous FALL FISH DISH!
Sizzlefish Recipe Creator