This dish combines the fresh taste of citrus with the deep, earthy tones of pumpkin – perfect for a late summer or autumn dinner. The sweet-fresh marinade lifts the salmon to a higher level, while the pumpkin cubes provide a warming touch. With a few handy kitchen tools, the preparation is not only easy but also fun to do.
Ingredients (4 servings)
- 4 salmon fillets (150 g each)
- 2 oranges (juice and zest) – squeezed with a citrus juicer
- 2 tbsp honey – precisely measured with a digital kitchen scale
- 1 tbsp soy sauce
- 1 tsp fresh ginger, grated
- 1 garlic clove, finely chopped in a mini chopper
- 1 small butternut squash (approx. 600 g)
- 2 tbsp olive oil
- Salt & pepper
- Fresh thyme
Preparation
1. Make the marinade
Squeeze the oranges with the citrus juicer and mix the juice with zest, honey (measured on a digital scale), soy sauce, ginger and garlic.
2. Marinate the salmon
Place the salmon fillets in a dish and pour ⅔ of the marinade over them. Leave to rest for 20 minutes in the fridge.
3. Roast the pumpkin
Cut the butternut squash into cubes of about 2 cm and mix with olive oil, salt, pepper and thyme.
Place in one zone of the dual zone air fryer and roast at 200°C for 18 minutes. Shake halfway through.
4. Cook the salmon
Pat the salmon lightly dry and place in the second zone of the dual zone air fryer.
Set to 180°C, 10–12 minutes.
5. Finish the glaze
Gently heat the remaining marinade in a small pan or with the help of a kettle (with the lid open to prevent boiling). Let it reduce slightly into a glaze.
6. Serving
Spoon the roasted pumpkin onto the plates, place the salmon on top and brush with the warm glaze. Finish with extra orange zest and a sprig of thyme.
Tip
Serve this dish with a fresh salad or couscous. End the meal with an ice-cold chai latte or espresso tonic, easily made in the ice coffee and tea maker.
