Maple Salmon with Sauteed Squash with Asiago

Cheese makes a meal. I know I'm a huge cheese fan, but seriously, who doesn't love cheese? Here, I sauteed some absolutely delicious fresh squash from my local farmer's market, added a bit of cheese and fresh basil, and ended up with a delicious, healthy, and easily prepared dish. Once again, when you use fresh and tasty ingredients it is easy to make everything taste good. And to make it taste even better? Add some cheese.

In addition to the squash-fest going on, I prepared a maple glazed salmon. This rich, oil-filled fish just works so well with a sweeter topping that helps to cut its powerful flavor. This is the perfect meal to make with all of your squash still in abundance at the end of the summer but the notes of maple adding a reminder that fall is also still approaching with a nip in the air.

Difficulty: easy
Time: 30 minutes
Cost: $27.23



Maple Salmon
Time: 15 minutes

Ingredients:
1 tsp paprika
1/8 tsp chili powder
1/4 tsp cumin
1/2 tsp brown sugar
1/2 tsp salt
1 lb salmon
3 tbsp maple syrup

Mix together your paprika, chili powder, cumin, brown sugar, and salt. Coat a broiler pan (or glass dish if you do not have one) with cooking spray and place the fish on it, skin-side down. Rub the mixture evenly over the top of the fish.

Broil your salmon for 10 minutes. Then, drizzle the syrup evenly over the fillet. Broil again for 1 minute or until it is cooked to your desired finish.

Sauteed Squash with Asiago
Time: 30 minutes

Ingredients:
2 tsp olive oil
2 c Zephyr squash, cut into small cubes (substitute a mix of yellow summer squash, zucchini, and/or pattypan squash if Zephyr isn't available)
1 c zucchini, cut into small cubes
1.5 c sliced leek (2 leeks)
1/2 tsp salt
3/4 tsp black pepper
1/3 c shredded Asiago cheese (freshly shredded for best results)
1/4 c chopped basil

Heat a large pan over medium-high heat. Add the oil and let it heat, swirling to spread it out over the pan. Add the squash and leek and saute for 8-10 minutes. Stir occasionally to keep the vegetables from burning and to ensure they cook evenly. Continue to saute until they are tender.

Stir in the salt and black pepper. Make sure everything is well combined.

Place half of the squash mixture on a serving plate. Sprinkle with half of the Asiago cheese and half of the fresh basil. Then place the other half of the squash mixture on top. Sprinkle the rest of the cheese and basil on top. Let the squash sit for a minute so the cheese melts (from the heat of the squash) and then eat right away.