Bluebird Salmon over Acorn Squash




What you need:

  • 1/4 cup balsamic vinegar
  • 1/2 cup Mod Squad Martha Bluebird Vinaigrette
  • 4 6-ounce salmon filets

What to do:

  • Combine the balsamic vinegar and Bluebird Vinaigrette in a small pot. Bring to a simmer and let cook until reduced by half.
  • Season the salmon with salt and pepper. 
  • Heat a large, oven-safe skillet over medium heat.  Add the salmon, flesh side down, and sear.
  • Flip the salmon and brush each filet with the Bluebird mixture.
  • Place in the oven and cook to desired temperature.
  • Top with more of the Bluebird mixture before serving.

Acorn Squash

What you need:

  • 1 acorn squash; cut into 1/2 inch rounds and seeds removed
  • 2 tablespoons melted butter
  • 2 tablespoons white miso
  • 1 tablespoon fresh thyme leaves, minced
  • 2 tablespoons fresh parsley, minced

What to do: 

  • Preheat to oven to 400 degrees.
  • Place the miso, melted butter and thyme in a bowl and whisk to combine.
  • Spread the squash out on a parchment-lined baking sheet. Use a pastry brush to coat both sides of the squash with the miso mixture.
  • Roast the squash until caramelized and fork tender.
  • Place the roasted squash on a serving platter or individual plates. Sprinkle with the parsley.
  • Top with a piece of salmon to serve.


Serves 4 // Photography by Plateful Solutions

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