HOWARD L. PUCKETT
Yield
4 servings (serving size: 1 salmon fillet and 1/2 cup squash)

Five-spice powder, a piquant mixture of ground spices, can be found in the spice section of large supermarkets or Asian markets.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine first 5 ingredients in a bowl. Combine 2 tablespoons sugar mixture and squash; toss gently. Arrange squash in an 11 x 7-inch baking dish coated with cooking spray. Arrange salmon on top of squash; brush with mustard. Sprinkle fish with remaining sugar mixture. Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Garnish with parsley sprigs, if desired.

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Ratings & Reviews

chickyhome's Review

ubfit2
October 29, 2014
N/A

Belladonna714's Review

chickyhome
September 14, 2010
I loved the salmon, but jury's still out on the squash. My bf absolutely devoured it though giving it an instant 5-star rating. I made exactly as directed,(cooked squash in microwave, cut in half lengthwise, placed in dish and covered with plastic wrap for 10 min.) I would make this salmon again but I'm not sure about the squash.

Gwennn's Review

Gwennn
March 21, 2010
First reaction to this was 'Hmmm', and after eating it for a bit, I thought maybe I liked it. It was pretty easy to make and definitely healthy, but I don't plan to make it again. My husband felt the same way and our 18-month-old wouldn't touch it (but who knows what that means!) I'm not sure how to change the recipe to make it yummy, though. Made the recipe exactly as it said and served with stir fried baby bok choy.

ubfit2's Review

Belladonna714
October 09, 2009
I've made this recipe a gazillion times over the years. It remains one of my all time faves. No need to make any changes to the recipe, either. Perfect fall dinner.