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Food & Home

Winter Salmon Bowl

Kim Floresca
Kim Floresca

Delicata squash is easy to prepare, quick to cook, and satisfying on its own but also stands up to chicken and fish. (The squash’s skin is thin enough that you don’t have to peel it.) If you’re following this year’s annual detox plan, triple the amount of dressing—you’ll use the rest when you make the Chicken Bowl and the Greenest Green Salad. (If you’re in the LA or OC area, you can order this dish from goop Kitchen.)

1. First make the herb marinade by mixing all the marinade ingredients together. (If you’re doing the annual detox, you’ll already have this prepped from Sunday.) Use half to marinate your salmon the night before or at least 10 minutes before cooking. Toss the delicata squash, cabbage, carrots, and red onion in the other half and season with salt and pepper.

2. Preheat the oven to 475°F. Season the salmon with salt and pepper, then roast it with the squash, cabbage, carrots, and red onion on a sheet pan for about 10 to 12 minutes, depending on the thickness of your fish.

3. To make the lemon-caper dressing, combine the lemon zest and juice in a mixing bowl. Add the chopped capers, Dijon mustard, shallot, and champagne vinegar and whisk together. While continuously whisking, drizzle in the extra virgin olive oil and whisk until emulsified. Season with salt and pepper to taste. You can make this in advance and keep it in the fridge until ready to use.

4. Heat the olive oil in a sauté pan until it lightly shimmers. Add the shallot and garlic and sauté until fragrant. Turn off the heat, add the spinach, and toss briefly.

5. Plate the spinach on 2 plates and place the fish directly on top to help it wilt a little more. Serve with the steamed brown rice and lemon-caper dressing.