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Cooking 101
We love adding pumpkin to pasta and noodle dishes for an extra boost of creaminess. The flavor pairs beautifully with mushrooms and salmon, making this a dreamy fall meal that’s packed with nutrients and inviting textures.
Chef Tip: Roast the mushrooms on the same sheet tray as the salmon, giving them plenty of space so the edges get nice and crisp.
2 8oz. center cut salmon fillets
Toasted sesame oil
1Tsp maple syrup
Salt
2 cups assorted large mushrooms (we used golden oyster, blue oyster, and baby trumpets)
Cooking oil
2 garlic cloves, sliced
1 15oz. can pumpkin puree
3 cups low sodium vegetable broth, or water
1 14 oz. can coconut milk
8 oz fresh ramen noodles
2 scallions, sliced
¼ cup pumpkin seeds, toasted
1 lime, cut into wedges
Preheat your oven to 375°F. Place the salmon on a baking sheet lined with a rack, drizzle with a bit of sesame oil, maple syrup and salt
In a medium bowl, toss the mushrooms with a glug of cooking oil and a pinch of salt, and then spread on the same sheet tray with the salmon
Cook 15-20 minutes, until the salmon flakes easily with a fork
Meanwhile, in a Dutch oven over medium-high heat, add a glug of oil, then add the garlic and sauté until the garlic turns fragrant. Add about ½ pouch of the Gingery Miso sauce, then the pumpkin puree and the broth
Bring to a simmer, and reduce the heat to medium-low until the salmon is out of the oven
When the salmon is cooked, stir the coconut milk into the pumpkin puree and add the noodles. Simmer for 3 to 4 minutes, or until the noodles are cooked
To serve, pour the soupy noodles in a bowl and top with the salmon, mushrooms, scallions, pumpkin seeds, and a wedge of lime
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
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Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
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