ROASTED SALMON WITH RED KURI SQUASH

This story was created by our partners at the Heavy Table, a weekly culinary newsletter dedicated to covering the best food and drink of the Upper Midwest. Back them on Patreon to receive four distinct email newsletters focused on dining, the restaurant business, spirits, and home cooking: http://www.patreon.com/heavytable

AN AUTUMN SWIM

A dish that unites salmon and squash tells a story of finding fall flavors in a new home.

By Nathan Kim

When I moved from Chicago to Minneapolis, I didn’t know what to expect. The city has its own pace and its own way of doing things. As I’m finding my place in its culinary scene, I’ve been thinking about how to connect my personal style to what Minnesota represents — warmth, balance, and a sense of grounding.

This salmon dish bridges those ideas. It’s straightforward, built on contrast and intention: roasted squash for depth, apple and pickled radish for brightness, and a touch of chili and citrus to bring everything into focus. It’s food that feels right here — honest, a little rustic, and quietly expressive.

Nathan Kim is the Executive Chef at the Hewing Hotel in Minneapolis.

Courtesy of The Hewing Hotel

ROASTED SALMON WITH RED KURI SQUASH

2 (6–7 oz) salmon fillets, skin on
1 small red kuri squash (or substitute delicata), seeded and cut into wedges
1 small Honeycrisp apple, washed, thinly sliced about ¼ inch thick and cut into triangles
1 small black radish (or daikon), thinly sliced and lightly pickled in rice vinegar, sugar, and salt
2 tbsp toasted pumpkin seeds
2 tbsp olive oil
1 tbsp butter
Kosher salt and freshly ground black pepper

Yuzu–Chili Vinaigrette
1 tbsp yuzu kosho (or substitute ½ finely minced jalapeño + 1 tsp fresh lime juice)
1 tbsp rice vinegar
2 tbsp olive oil
1 tsp honey

Bonito Gastrique (optional but adds depth)
1 tbsp sugar
1 tbsp rice vinegar
¼ cup light soy sauce
½ tsp bonito flakes (or substitute ¼ tsp fish sauce for a home-friendly version)

Preheat oven to 400°F. Line a sheet tray with parchment paper.

Roast the squash. Toss squash wedges with olive oil, salt, and pepper. Roast 15–18 minutes, until caramelized and tender.

Make the vinaigrette. Whisk together yuzu kosho (or jalapeño-lime), rice vinegar, honey, and olive oil. Taste for balance — it should be bright, spicy, and a little sweet.

Cook the salmon. Pat dry and season both sides with salt. Heat a nonstick or cast-iron pan over medium heat with oil. Place salmon skin-side down and sear 4–5 minutes until crisp. Add butter, flip, and roast in the oven 3–4 minutes more, until just medium.

Prepare the gastrique (optional). Melt sugar until light amber. Carefully add vinegar, soy, and bonito (or fish sauce). Reduce until slightly syrupy, then strain.

Assemble the dish. Arrange roasted squash and apple slices on each plate. Add salmon, top with pickled black radish, drizzle vinaigrette, and scatter toasted pumpkin seeds. Spoon a touch of gastrique around the plate if using. Finish with a few sprigs of dill and a grating of fresh lemon zest.

COOK’S NOTES

FISHMONGER TIP: Ask for center-cut salmon fillets with pin bones removed — they cook evenly and plate beautifully. Coastal Seafoods or your local Whole Foods in Minneapolis is a great local source.

MAKE IT EASIER: Delicata squash is a great shortcut and doesn’t need peeling.

PAIRING: A crisp white wine or dry cider complements the apple and squash perfectly.