John Myers
Ingredients for 2 servings:
- 1 Hokkaido pumpkin(s)
- 200 g feta cheese
- 1 lemon(s), the juice
- 3 tbsp olive oil or sunflower oil
- salt and pepper
- chili powder
- Herbs, Italian
- 500 g salmon, fresh
- 25 g butter
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
very tasty and effective
Halve the Hokkaido pumpkin, remove the seeds and fibrous parts, and cut the pumpkin into wedges approximately 1 cm to 1.5 cm wide. Mix the spices (approx. 1/2 teaspoon each), lemon juice, and oil together, and brush the pumpkin wedges with it. Place the wedges on a baking sheet lined with baking paper and bake at 170 degrees Celsius (350 degrees Fahrenheit) for approximately 20 to 25 minutes. Then place the diced feta cheese on the pumpkin wedges and bake for another 10 minutes. Meanwhile, wash the salmon, divide it into 4 equal pieces, and brush them all over with the remaining spice-oil mixture. If there is no more spice mixture left, salt and pepper will do. Fry the salmon pieces in butter in a pan for approximately 10 minutes. Turn after 5 minutes. To serve, the pumpkin wedges can be prepared with the feta cheese and salmon pieces on dinner plates.
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